Pumpkin Pie Biscotti

• 3 1/2 cups flour
• 1 1/2 cups firmly packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup mashed canned pumpkin
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 tablespoons butter
• 1 1/4 cups macadamia nuts, coarsely chopped

1. Preheat oven to 350*F.
2. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
3. In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
4. Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.).
5. Melt the butter in a large skillet over medium heat; add macadamia nuts.
6. Cook, stirring constantly, until nuts are browned; remove from heat and cool completely.
7. Knead or gently stir cooled nuts into the dough.
8. Place dough on a lightly floured surface and divide into 4 portions.
9. Lightly flour hands and shape each portion into a 1x15" log.
10. Place logs 3" apart on lightly greased cookie sheets.
11. Bake for 23 minutes; cool for 15 minutes.
12. Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife.
13. Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
14. Cool completely on wire racks.

flour, brown sugar, baking powder, salt, pumpkin pie spice, pumpkin, eggs, vanilla, butter, nuts

Taken from www.food.com/recipe/pumpkin-pie-biscotti-174639 (may not work)