Pumpkin and Peanut Biscotti Cantucci
Pumpkin and Peanut Biscotti Cantucci

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin and peanut biscotti cantucci. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pumpkin and Peanut Biscotti Cantucci is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 recipe, we have to prepare a few ingredients. You can have pumpkin and peanut biscotti cantucci using 15 ingredients and 11 steps. Here is how you cook that.

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

I absolutely love fall baking, not as much as Christmas cookie baking but it is a very close second. Instead of making the usual pumpkin bread or muffins I decided to try out a Pumpkin Biscotti. Let us show you how to make the traditional cantucci recipe, the Italian biscotti with almonds usually enjoyed with the traditional vin santo wineQuickly mix the butter with the sugar in a bowl, then add the eggs one by one and a pinch of salt. Slowly pour in the flour with the baking powder, then lastly add the almonds and vanilla pods.

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.

Cream with a hand mixer on medium speed until smooth. Add the egg, vanilla, and pumpkin puree and beat to combine. Biscotti is a twice baked cookie. Even though traditional biscotti is so crunchy that it's almost hard to take a bite, these pumpkin biscotti are still slightly chewy, and I'm ok with that. For biscotti purists, you may disagree, but for the rest of you, no need to hurt your teeth.

So that is going to wrap this up with this exceptional food pumpkin and peanut biscotti cantucci recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!