Pumpkin Pie Biscotti

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

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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