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Pumpkin Pie Biscotti

3 1/2 Cups Flour
1 1/2 Cups Firmly Packed Brown Sugar
2 teas. Watkins Baking Powder
1/2 teas. Salt
2 teas. Watkins Pumpkin Pie Spice
1/2 Cup Mashed Canned Pumpkin
2 Large Eggs, lightly beaten
1 Tbsp. Watkins Vanilla
2 Tbsp. Butter or Margarine
1 1/4 Cup Macadamia Nuts, coarsely chopped

Preheat oven to 350. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice 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 n 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" long log. Place logs 3" apart on cookie sheets sprayed with Watkins Cooking Spray. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks. Makes about 8 dozen cookies.

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