Pumpkin Pie Biscotti

Ingredients

• 2 teaspoons double-acting baking powder 
• 1.5 cups firmly brown sugar packed
• 2 tablespoons butter 
• 0.5 cup pumpkin canned mashed
• 2 large eggs lightly beaten
• 3.5 cups flour all-purpose
• 1.3 cups macadamia nuts coarsely chopped
• 2 teaspoons pumpkin pie spice 
• 0.5 teaspoon salt 
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• serrated knife

Directions

1. Combine first 5 ingredients in a large bowl; stir well.
2. Combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (
3. Mixture will be very crumbly; it will gradually become moist after stirring.)
4. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned.
5. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough.
6. 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.
7. Place logs 3" apart on lightly greased large cookie sheets.
8. Bake at 350 for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 30
9. Cut each log crosswise into 1/2" slices, using a serrated knife.
10. Place slices on ungreased cookie sheets.
11. Bake at 300 for 15 minutes. Cool completely on wire racks.