Easiest Way to Cook Tasty Pumpkin and Peanut Biscotti Cantucci

Pumpkin and Peanut Biscotti Cantucci. 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. Once the peanuts are cool, incorporate them into the mix. 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. Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. You can have Pumpkin and Peanut Biscotti Cantucci using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Pumpkin and Peanut Biscotti Cantucci

1. You need 1 cup of raw peanuts.
2. You need 2 1/2 cup of all-purpose flour.
3. You need 1/2 cup of pumpkin, pureed.
4. It's 1 cup of granulated sugar.
5. You need 1 tsp of baking powder.
6. Prepare 1 tsp of ceylon cinnamon.
7. You need 1/2 tsp of ground nutmeg.
8. It's 1/2 tsp of ground ginger.
9. You need 1/2 tsp of ground allspice.
10. You need 1/2 tsp of anise seed.
11. You need 1/4 tsp of salt.
12. Prepare 1 tsp of vanilla extract.
13. Prepare 2 large of eggs, lightly beaten.
14. Prepare 1 stick of butter (for coating a pan).
15. It's 1 of whipped cream.

You have to bake the cookies twice so they turn out dry and crunchy. Here is how you achieve that. Ingredients of Pumpkin and Peanut Biscotti Cantucci. Combine dry ingredients whole wheat flour, cinnamon and baking power and stir until well mixed.

Pumpkin and Peanut Biscotti Cantucci step by step

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..

It has been over five years since I have shared a new biscotti recipe and thought these Pumpkin Spice Biscotti would be perfect for the season! Cantucci Biscotti Rate this recipe Your rating Rate. Add the peanut butter and mix until combined. Fold in the peanuts and chocolate pieces. It's fall, and pumpkin spice can be found everywhere!