Pumpkin Pie Biscotti

Last week was Boss' Day, so me and the girls in the office decided to fix up a breakfast feast for our fearless leaders. We covered all the flavors, from savory to sweet. My contribution used a favorite fall flavor - pumpkin. So I present to you, fair readers, a recipe for pumpkin pie biscotti.
Ingredients
3 1/2 cups of flour
1/2 cups light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon of salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin, not pie mix
2 large eggs, lightly beaten
1 Tablespoons vanilla extract
2 Tablespoons butter
1 1/4 cups coarsely chopped walnuts

- Combine the first five ingredients in a large bowl and stir well.
- Combine the pumpkin, eggs and vanilla, stirring well with a wire whisk.
- Slowly add pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. The mixture will be very crumbly.
- Melt butter in a large skillet over medium heat, then add nuts.
- Cook, constantly stirring, until nuts are browned.
- Remove from heat and cool completely. Gently knead nuts into dough.
- Place dough on lightly floured surface and divide into four portions.
- With lightly floured hands, shape each portion into a 1" x 15" log.
- Place logs 3" apart on a cookie sheet.
- Bake at 350 degrees for 23 minutes.
- Cool for 15 minutes.
- Reduce oven to 300 degrees. Cut each log crosswise in 1" slices.
- Place slices on ungreased cookie sheet and bake at 300 degrees for 15 minutes.
- Cool completely on wire racks.
Yes, there are a lot of steps to this recipe, but don't be put off by that. When they come out of the oven you'll find that the effort was totally worth it. These are great with your morning cup of coffee or hot tea. Enjoy!