Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin and peanut biscotti cantucci. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin and Peanut Biscotti Cantucci is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
  1. Get 1 cup raw peanuts
  2. Prepare 2 1/2 cup all-purpose flour
  3. Get 1/2 cup pumpkin, pureed
  4. Get 1 cup granulated sugar
  5. Prepare 1 tsp baking powder
  6. Get 1 tsp ceylon cinnamon
  7. Make ready 1/2 tsp ground nutmeg
  8. Get 1/2 tsp ground ginger
  9. Prepare 1/2 tsp ground allspice
  10. Prepare 1/2 tsp anise seed
  11. Make ready 1/4 tsp salt
  12. Take 1 tsp vanilla extract
  13. Take 2 large eggs, lightly beaten
  14. Make ready 1 stick butter (for coating a pan)
  15. Get 1 whipped cream
Instructions 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 this up with this exceptional food pumpkin and peanut biscotti cantucci recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!