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Pumpkin Pie Biscotti

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“Found this on a Christmas baking site; sounds yummy! Instead of the macadamia nuts, you could add a sprinkle of chocolate chips, toffee bits, raisins, or dried cranberries.”
1hr 5mins
3 dozen

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
  3. In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
  4. Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.).
  5. Melt the butter in a large skillet over medium heat; add macadamia nuts.
  6. Cook, stirring constantly, until nuts are browned; remove from heat and cool completely.
  7. Knead or gently stir cooled nuts into the dough.
  8. Place dough on a lightly floured surface and divide into 4 portions.
  9. Lightly flour hands and shape each portion into a 1x15" log.
  10. Place logs 3" apart on lightly greased cookie sheets.
  11. Bake for 23 minutes; cool for 15 minutes.
  12. Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife.
  13. Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
  14. Cool completely on wire racks.

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