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Pumpkin And Peanut Biscotti Cantucci Recipe

Pumpkin and Peanut Biscotti Cantucci Recipe
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Cooking Time : 50 minutes
Serving : 16
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Prepare the ingredients before making Pumpkin and Peanut Biscotti Cantucci in your home. Then, follow these steps below to serve Pumpkin and Peanut Biscotti Cantucci for your family or friends.

Ingredients: Pumpkin and Peanut Biscotti Cantucci

  • 1 cup raw peanuts
  • 2 1/2 cup all-purpose flour
  • 1/2 cup pumpkin, pureed
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ceylon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp anise seed
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 stick butter (for coating a pan)
  • 1 whipped cream

How to Make Pumpkin and Peanut Biscotti Cantucci

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Pumpkin and Peanut Biscotti Cantucci in your home by yourself.

    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.
  • Step 2
  • Put everything but the peanuts into a large mixing bowl and mix.
  • Step 3
  • Once the peanuts are cool, incorporate them into the mix.
  • Step 4
  • Butter the cookie sheet
  • Step 5
  • Separate the dough into two equal blobs and lay them in parallel on the cookie sheet.
  • Step 6
  • Work the blobs into cookie-sheet-length logs a few inches wide.
  • Step 7
  • Bake at 375°F for 20 minutes.
  • Step 8
  • Let the sheet cool.
  • Step 9
  • Now, slice up the logs, on a bias, into 1 inch wide cuts, and lay them on their sides in the cookie sheet.
  • Step 10
  • Bake at 350°F another 15 minutes.
  • Step 11
  • Serve with whipped cream. It goes well with coffee.
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