BISCOTTI:

• 2 tablespoons salted butter
• 1¼ cups macadamia nuts or whole almonds, coarsely chopped
• 3½ cups all purpose flour
• 1½ cups packed brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ½ cup canned unsweetened pumpkin puree
• 2 large eggs, beaten
• 1 tablespoon vanilla extract

ICING (optional):

• 8 ounces white chocolate, chopped

PREPARE THE BISCOTTI:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
• In a large skillet over medium heat, melt the butter. Add the nuts and cook, stirring constantly, until the nuts are browned. Remove from heat and cool completely.
• In a large bowl, whisk together the flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.
• In a separate bowl, whisk together the pumpkin, eggs, and vanilla.
• Slowly add the pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. (The mixture will be very crumbly; it will gradually become moist after stirring).
• Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1x15-inch long log. Place the logs 3 inches apart on the prepared baking sheets.
• Bake for about 23 minutes. Remove from oven and cool for 15 minutes. Reduce the oven temperature to 300°F. Cut each log diagonally into ½-inch slices using a serrated knife. Place the slices back on the baking sheets. Bake for 15 minutes (flipping the slices over halfway through). Cool completely on wire racks.

ADD THE ICING (optional):

• In a microwave safe bowl, heat the white chocolate in 15-second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from.

• *You can also choose to toast the nuts in the oven. Spread nuts in a single layer on a baking sheet. Place in 350 degree oven. Toast until golden (keeping a close eye on them), 10 to 12 minutes. Cool completely.