Pumpkin Spiced Biscotti
|Serves:||makes around 20 pieces|
|3 1/2 c||all purpose flour|
|1 1/2 c||brown sugar, firmly packed, heaping|
|2 tsp||baking powder|
|2 tsp||cinnamon, heaping|
|1/2 tsp||ground ginger|
|1/2 tsp||allspice, ground|
|2/3 c||pumpkin, not pumpkin pie mix, heaping|
|2 Tbsp||vanilla extract|
|1 c||macadamia nuts|
Try Diamond of California Nuts
|1/2 stick||butter, unsalted|
get recipes @ goboldwithbutter.com
|1/3 c||hershey's special dark chocolate cocoa powder 100% cocao|
|1 c||confectioners' sugar|
Anyone who knows me, knows that I am obsessed with Pumpkin, the spices that go with it AND chocolate. All of these are combined in this amazing biscotti cookie, along with almonds and macadamia nuts. This cookie is way too good to only have around the holidays! I'm down for it anytime of year!!
Give a rough chop to macadamia nuts and almonds in food chopper. Place in skillet on stove with 2 T. butter and toast, stirring constantly. When they start to smell warm and nutty, they will be done, takes about 5 minutes. Cool in refrigerator until you are ready for them.
Add the nuts and mix in with hands.
Take biscotti out of oven and let cool for 20 minutes.
Reduce oven temp to 300*
Place back into oven for about another 30 minutes until dried, turning once at 15 minutes.
Cool on wire racks.
Place butter in bowl and melt in microwave.
Add cocoa and mix well.
Alternate adding milk and confectioners' sugar until you get the desired consistency. Add vanilla and mix well.
Enjoy with a great friend and some good coffee!