Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and peanut biscotti cantucci. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin and Peanut Biscotti Cantucci is something that I have loved my whole life.

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.

To begin with this particular recipe, we must 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. Take 1 cup raw peanuts
  2. Make ready 2 1/2 cup all-purpose flour
  3. Make ready 1/2 cup pumpkin, pureed
  4. Get 1 cup granulated sugar
  5. Get 1 tsp baking powder
  6. Make ready 1 tsp ceylon cinnamon
  7. Get 1/2 tsp ground nutmeg
  8. Take 1/2 tsp ground ginger
  9. Prepare 1/2 tsp ground allspice
  10. Prepare 1/2 tsp anise seed
  11. Get 1/4 tsp salt
  12. Make ready 1 tsp vanilla extract
  13. Get 2 large eggs, lightly beaten
  14. Get 1 stick butter (for coating a pan)
  15. Make ready 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 is going to wrap this up with this special food pumpkin and peanut biscotti cantucci recipe. Thank you very much for reading. I am sure you can 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, friends and colleague. Thank you for reading. Go on get cooking!