Pumpkin Pie Biscotti

3 1/2 cups flour
1 1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter
1 1/4 cups macadamia nuts, coarsely chopped

Preheat oven to 350*F.
Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
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.).
Melt the 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 the dough.
Place dough on a lightly floured surface and divide into 4 portions.
Lightly flour hands and shape each portion into a 1x15" log.
Place logs 3" apart on lightly greased cookie sheets.
Bake for 23 minutes; cool for 15 minutes.
Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife.
Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
Cool completely on wire racks.