Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin and peanut biscotti cantucci. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pumpkin and Peanut Biscotti Cantucci is something which I have loved my whole life. They’re fine and they look fantastic.

Pumpkin Spice Latte Biscotti - This biscotti has a wonderful pumpkin spice flavor with a little kick. Everyone loves the perfect marriage of chocolate and peanut butter, right? This Chocolate Peanut Butter Biscotti is a crunchy cookie.for BREAKFAST!

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Take 1 cup raw peanuts
  2. Take 2 1/2 cup all-purpose flour
  3. Make ready 1/2 cup pumpkin, pureed
  4. Make ready 1 cup granulated sugar
  5. Take 1 tsp baking powder
  6. Take 1 tsp ceylon cinnamon
  7. Prepare 1/2 tsp ground nutmeg
  8. Take 1/2 tsp ground ginger
  9. Get 1/2 tsp ground allspice
  10. Prepare 1/2 tsp anise seed
  11. Take 1/4 tsp salt
  12. Take 1 tsp vanilla extract
  13. Get 2 large eggs, lightly beaten
  14. Make ready 1 stick butter (for coating a pan)
  15. Prepare 1 whipped cream

You can make these biscotti plain, or adorn them with sweetened dried cranberries and pecans or walnuts. Both work, though the plain version will be a bit. You will love this simple and irresistibly delicious Pumpkin Pie Biscotti recipe! Quick and easy to prepare at home.

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 suffice it to say, we've been enjoying quite a few pumpkin recipes this season! One of my recent favorites was a pumpkin pie biscotti recipe adapted from Jamie at My Baking. Learn how to make an Almond Biscotti! Cantucci or Biscotti di Prato are almond cookies from Tuscany. The are made without butter or oil and are twice baked to crisp perfection.

So that is going to wrap this up for this exceptional food pumpkin and peanut biscotti cantucci recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!