Hey everyone, it’s Drew, welcome to our recipe site. 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 little bit unique. This is gonna smell and look delicious.
Cantucci or Biscotti di Prato are almond cookies from Tuscany. The are made without butter or oil and are twice baked to crisp perfection. In Tuscany, cantucci are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping but you can also serve them with tea.
Pumpkin and Peanut Biscotti Cantucci is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Pumpkin and Peanut Biscotti Cantucci is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook pumpkin and peanut biscotti cantucci using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:
- Make ready 1 cup raw peanuts
- Make ready 2 1/2 cup all-purpose flour
- Make ready 1/2 cup pumpkin, pureed
- Prepare 1 cup granulated sugar
- Make ready 1 tsp baking powder
- Get 1 tsp ceylon cinnamon
- Get 1/2 tsp ground nutmeg
- Get 1/2 tsp ground ginger
- Take 1/2 tsp ground allspice
- Get 1/2 tsp anise seed
- Make ready 1/4 tsp salt
- Prepare 1 tsp vanilla extract
- Prepare 2 large eggs, lightly beaten
- Take 1 stick butter (for coating a pan)
- Prepare 1 whipped cream
Crunchy biscotti cookies, perfect for coffee-dipping! Crunchy biscotti cookies, perfect for coffee-dipping! Spiced with cinnamon, nutmeg, ginger, and cloves. Learn how to make Pumpkin Biscotti.
Instructions to make Pumpkin and Peanut Biscotti Cantucci:
- On a large baking sheet, toast the peanuts at 375°F for about 10 minutes. 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.
- Butter the cookie sheet
- Separate the dough into two equal blobs and lay them in parallel on the cookie sheet.
- Work the blobs into cookie-sheet-length logs a few inches wide.
- Bake at 375°F for 20 minutes.
- Let the sheet cool.
- Now, slice up the logs, on a bias, into 1 inch wide cuts, and lay them on their sides in the cookie sheet.
- Bake at 350°F another 15 minutes.
- Serve with whipped cream. It goes well with coffee.
Add baking mix and pumpkin pie spice, beating until blended. Everyone loves Biscotti, Cantucci, Cantuccini, and Tozzetti all known as these twice baked cookies. Although the correct term is probably Cantucci. These deliciously crunchy cookies from Toscana are one of the most loved sweets all over and not just in Italy. These crunchy biscotti are perfect for dipping!
So that is going to wrap this up for this special food pumpkin and peanut biscotti cantucci recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
