Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin and peanut biscotti cantucci. It is one of my favorites. This time, I will 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 enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pumpkin and Peanut Biscotti Cantucci is something that I’ve loved my whole life.

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

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
  1. Take 1 cup raw peanuts
  2. Make ready 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. Prepare 1 tsp ceylon cinnamon
  7. Get 1/2 tsp ground nutmeg
  8. Make ready 1/2 tsp ground ginger
  9. Get 1/2 tsp ground allspice
  10. Take 1/2 tsp anise seed
  11. Prepare 1/4 tsp salt
  12. Take 1 tsp vanilla extract
  13. Get 2 large eggs, lightly beaten
  14. Take 1 stick butter (for coating a pan)
  15. Take 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 special food pumpkin and peanut biscotti cantucci recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!