Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin and peanut biscotti cantucci. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pumpkin and Peanut Biscotti Cantucci instructions. Set aside the peanuts and baking sheet to cool. Put everything but the peanuts into a large mixing bowl and mix.

Pumpkin and Peanut Biscotti Cantucci is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Pumpkin and Peanut Biscotti Cantucci is something which I have loved my whole life.

To get started with this 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 cook it.

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
  1. Make ready 1 cup raw peanuts
  2. Prepare 2 1/2 cup all-purpose flour
  3. Make ready 1/2 cup pumpkin, pureed
  4. Take 1 cup granulated sugar
  5. Prepare 1 tsp baking powder
  6. Get 1 tsp ceylon cinnamon
  7. Prepare 1/2 tsp ground nutmeg
  8. Prepare 1/2 tsp ground ginger
  9. Prepare 1/2 tsp ground allspice
  10. Take 1/2 tsp anise seed
  11. Make ready 1/4 tsp salt
  12. Get 1 tsp vanilla extract
  13. Get 2 large eggs, lightly beaten
  14. Prepare 1 stick butter (for coating a pan)
  15. Prepare 1 whipped cream

Cantucci Biscotti Rate this recipe Your rating. In the bowl of a stand mixer, fitted with the paddle attachment, combine the eggs, pumpkin, and olive oil until smooth. In a separate bowl, stir together the flour, granulated sugar, baking powder and pumpkin spice. Add the dry ingredients to the wet ingredients.

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.

Mix together on low speed until a dough just starts to form. In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. These cookies will keep for quite a long time. Be sure to store them in an air tight container, in a cool dry area. Biscotti is a twice baked cookie.

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