Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pumpkin and peanut biscotti cantucci. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Pumpkin and Peanut Biscotti Cantucci is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have pumpkin and peanut biscotti cantucci using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
  1. Prepare 1 cup raw peanuts
  2. Take 2 1/2 cup all-purpose flour
  3. Get 1/2 cup pumpkin, pureed
  4. Make ready 1 cup granulated sugar
  5. Get 1 tsp baking powder
  6. Make ready 1 tsp ceylon cinnamon
  7. Get 1/2 tsp ground nutmeg
  8. Prepare 1/2 tsp ground ginger
  9. Take 1/2 tsp ground allspice
  10. Take 1/2 tsp anise seed
  11. Take 1/4 tsp salt
  12. Make ready 1 tsp vanilla extract
  13. Prepare 2 large eggs, lightly beaten
  14. Make ready 1 stick butter (for coating a pan)
  15. Get 1 whipped cream
Steps to make Pumpkin and Peanut Biscotti Cantucci:
  1. On a large baking sheet, toast the peanuts at 375°F for about 10 minutes. Set aside the peanuts and baking sheet to cool.
  2. Put everything but the peanuts into a large mixing bowl and mix.
  3. Once the peanuts are cool, incorporate them into the mix.
  4. Butter the cookie sheet
  5. Separate the dough into two equal blobs and lay them in parallel on the cookie sheet.
  6. Work the blobs into cookie-sheet-length logs a few inches wide.
  7. Bake at 375°F for 20 minutes.
  8. Let the sheet cool.
  9. Now, slice up the logs, on a bias, into 1 inch wide cuts, and lay them on their sides in the cookie sheet.
  10. Bake at 350°F another 15 minutes.
  11. Serve with whipped cream. It goes well with coffee.

So that’s going to wrap it up for this exceptional food pumpkin and peanut biscotti cantucci recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!