Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hey everyone, hope you’re having an incredible 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pumpkin and Peanut Biscotti Cantucci is something that I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
  1. Get 1 cup raw peanuts
  2. Make ready 2 1/2 cup all-purpose flour
  3. Get 1/2 cup pumpkin, pureed
  4. Make ready 1 cup granulated sugar
  5. Make ready 1 tsp baking powder
  6. Prepare 1 tsp ceylon cinnamon
  7. Prepare 1/2 tsp ground nutmeg
  8. Make ready 1/2 tsp ground ginger
  9. Prepare 1/2 tsp ground allspice
  10. Make ready 1/2 tsp anise seed
  11. Prepare 1/4 tsp salt
  12. Prepare 1 tsp vanilla extract
  13. Take 2 large eggs, lightly beaten
  14. Make ready 1 stick butter (for coating a pan)
  15. Make ready 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 for this special food pumpkin and peanut biscotti cantucci recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!