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Ingredients
- -chopped (NOTE)
- 1 1/4 c Macadamia nuts, coarsely
- 2 tb Butter or margarine (NOTE)
- 1 tb Vanilla
- -4 egg whites)
- (NOTE: use egg substitute or
- 2 lg Eggs, lightly beaten
- 1/2 c Canned pumpkin
- 2 ts Pumpkin pie spice
- 1/2 ts Salt
- 2 ts Baking powder
- 1 1/2 c Brown sugar, packed
- 3 1/2 c Flour
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Directions
Yield: 72 Portionen
Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla; stirring well with a wire whisk. 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. Knead or gently stir cooled nuts into dough.
NOTE: I never use nuts in my biscotti in order to lower the fat content and personally don t miss them at all. I will simply omit the nuts, thereby also leaving out the butter. If you want to use the nuts, cut the amount of nuts and butter in half.
Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1" x 15" slightly flattened log. Place logs 3" apart on lightly greased large 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 ungreased cookie sheets. Bake at 300° for 15 minutes. Cool completely on wire racks.
NOTES : This twice-baked cookie with staying power makes enough extras to package and send as gifts. Very good!!
Posted to Digest eat-lf.v096.n010
Recipe by: Christmas with Southern Living 1996
From: cbmcam@cyberramp.net
Date: Sat, 11 Jan 1997 13:20:23 -0600
Weitere Informationen zur Kategorie Biscotti.
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