Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin and peanut biscotti cantucci. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin and Peanut Biscotti Cantucci is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Pumpkin and Peanut Biscotti Cantucci is something which I have loved my entire life. They’re fine and they look wonderful.

Pumpkin and Peanut Biscotti Cantucci The blend of pumpkin, nutmeg, cinnamon, ginger, and allspice call to mind pumpkin pie, while the additions of vanilla and anise seed give a solid cantucci punch. And I added toasted peanuts for crunch, because it works with the pumpkin to create a definite US feel, and because I just like peanuts in cookies. You have to bake the cookies twice so they turn out dry and crunchy.

To begin with this particular recipe, we must 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. Make ready 1 cup raw peanuts
2. Make ready 2 1/2 cup all-purpose flour
3. Make ready 1/2 cup pumpkin, pureed
4. Make ready 1 cup granulated sugar
5. Prepare 1 tsp baking powder
6. Get 1 tsp ceylon cinnamon
7. Get 1/2 tsp ground nutmeg
8. Get 1/2 tsp ground ginger
9. Get 1/2 tsp ground allspice
10. Take 1/2 tsp anise seed
11. Make ready 1/4 tsp salt
12. Make ready 1 tsp vanilla extract
13. Take 2 large eggs, lightly beaten
14. Make ready 1 stick butter (for coating a pan)
15. Get 1 whipped cream

Cream with a hand mixer on medium speed until smooth. Add the egg, vanilla, and pumpkin puree and beat to combine. 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.

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. 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 special food pumpkin and peanut biscotti cantucci recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!