Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti

Combine first 8 ingredients in a large bowl; stir well.

3 1/2 cups all-purpose flour

1 1/2 cups firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tsp cinnamon

1/2tsp grd ginger

1/4 tsp nutmeg

1/4 tsp grd cloves

Combine, stirring well with a wire whisk.

1/2 cup pumpkin puree

2 large eggs, lightly beaten

1 TBSP vanilla extract

Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely.

2 TBSP butter
1 cup pecans coarsely chopped

Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1" x 15" log. Place logs 3" apart on parchment lined cookie sheets.

Bake at 350° for 23 minutes.

Cool logs 15 minutes. Reduce oven temperature to 300°.

Cut each log crosswise into 1/2" slices, using a serrated knife. Place slices on parchment. Bake at 300° for 15 minutes.

Turn oven off, flip slices over and dry in oven for 15 minutes.

Cool completely on wire racks.

Store in air tight container.

For gift giving,  I like to use fancy recycled glass jars from nuts or pretty tins.

This post is linked to A Little Bit of Spain where Diane is hosting bread recipes for

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