Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin and peanut biscotti cantucci. It is one of my favorites. For mine, I’m gonna 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 in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Pumpkin and Peanut Biscotti Cantucci is something which I’ve loved my whole life.

Here is how you cook it. 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 components. You can have 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. Get 1 cup raw peanuts
2. Take 2 1/2 cup all-purpose flour
3. Get 1/2 cup pumpkin, pureed
4. Get 1 cup granulated sugar
5. Get 1 tsp baking powder
6. Prepare 1 tsp ceylon cinnamon
7. Prepare 1/2 tsp ground nutmeg
8. Take 1/2 tsp ground ginger
9. Make ready 1/2 tsp ground allspice
10. Prepare 1/2 tsp anise seed
11. Take 1/4 tsp salt
12. Make ready 1 tsp vanilla extract
13. Make ready 2 large eggs, lightly beaten
14. Get 1 stick butter (for coating a pan)
15. Take 1 whipped cream

Combine dry ingredients whole wheat flour, cinnamon and baking power and stir until well mixed. 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. In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices.

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.

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. Mix together on low speed until a dough just starts to form. The Best Soft Biscotti Recipes on Yummly

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