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We hope you got insight from reading it, now let’s go back to pumpkin and peanut biscotti cantucci recipe. To cook pumpkin and peanut biscotti cantucci you only need 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
- Prepare 1 cup raw peanuts
- Get 2 1/2 cup all-purpose flour
- Prepare 1/2 cup pumpkin, pureed
- Get 1 cup granulated sugar
- Provide 1 tsp baking powder
- Use 1 tsp ceylon cinnamon
- Prepare 1/2 tsp ground nutmeg
- Prepare 1/2 tsp ground ginger
- Get 1/2 tsp ground allspice
- You need 1/2 tsp anise seed
- Take 1/4 tsp salt
- Provide 1 tsp vanilla extract
- Provide 2 large eggs, lightly beaten
- Provide 1 stick butter (for coating a pan)
- Provide 1 whipped cream
Steps to make Pumpkin and Peanut Biscotti Cantucci:
- On a large baking sheet, toast the peanuts at 375°F for about 10 minutes. Set aside the peanuts and baking sheet to cool.
- Put everything but the peanuts into a large mixing bowl and mix.
- Once the peanuts are cool, incorporate them into the mix.
- Butter the cookie sheet
- Separate the dough into two equal blobs and lay them in parallel on the cookie sheet.
- Work the blobs into cookie-sheet-length logs a few inches wide.
- Bake at 375°F for 20 minutes.
- Let the sheet cool.
- Now, slice up the logs, on a bias, into 1 inch wide cuts, and lay them on their sides in the cookie sheet.
- Bake at 350°F another 15 minutes.
- Serve with whipped cream. It goes well with coffee.
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