---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pie Biscotti
  Categories: Holiday, Biscotti
       Yield: 72 servings
  
   3 1/2 c  Flour
   1 1/2 c  Brown sugar, packed
       2 ts Baking powder
     1/2 ts Salt
       2 ts Pumpkin pie spice
     1/2 c  Canned pumpkin
       2 lg Eggs; lightly beaten
       1 tb Vanilla
       2 tb Butter or margarine
   1 1/4 c  Macadamia nuts; coarsely
            -chopped
  
   Recipe by: Christmas with Southern Living 1996 Preparation Time: 1:30
   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.
   
   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 350F for 23 minutes; cool logs 15 minutes.  Reduce oven
   temperature to 300F.
   
   Cut each log crosswise into 1/2 slices, using a serrated knife.  Place
   slices on ungreased cookie sheets.  Bake at 300F for 15 minutes.  Cool
   completely on wire racks.
  
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