Pumpkin Pie Biscotte from Christmas with Southern Living '96

Pumpkin Pie Biscotti
Makes about 30 (The recipe said 96 and it makes a good many but I would guess that I got no more than 30 out of those that I made
3-1/2 cups all-purpose flour1-1/2 cups firmly packed brown sugar2 teaspoons baking powder1/2 teaspoon salt2 teaspoons pumpkin pie spice 1/2 cup mashed canned pumpkin 2 large eggs, lightly beaten 1 tablespoon vanilla extract 2 tablespoons butter or margarine1-1/4 cup pecan nuts, coarsely chopped
Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, 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 pecan 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 lightly greased cookie sheets. 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.
When these are cooled and pretty well dried, I melted a package of Vanilla Almond Bark in the micro-wave and dipped one end in it, coating about 1/2 way up the cookie and then allowed them to dry on a sheet of parchment paper.
Note: Christmas with Southern Living 1996