Recipe: Appetizing Pumpkin and Peanut Biscotti Cantucci

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Pumpkin and Peanut Biscotti Cantucci Sean Burlington, Massachusetts. 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. Combine dry ingredients whole wheat flour, cinnamon and baking power and stir until well mixed. 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. Prepare 1 cup of raw peanuts.
2. You need 2 1/2 cup of all-purpose flour.
3. Prepare 1/2 cup of pumpkin, pureed.
4. It's 1 cup of granulated sugar.
5. You need 1 tsp of baking powder.
6. It's 1 tsp of ceylon cinnamon.
7. Prepare 1/2 tsp of ground nutmeg.
8. Prepare 1/2 tsp of ground ginger.
9. You need 1/2 tsp of ground allspice.
10. It's 1/2 tsp of anise seed.
11. You need 1/4 tsp of salt.
12. It's 1 tsp of vanilla extract.
13. It's 2 large of eggs, lightly beaten.
14. You need 1 stick of butter (for coating a pan).
15. You need 1 of whipped cream.

Add peanut butter, pumpkin puree and milk to dry mix and knead until all ingredients are well combined. Remove baked rectangles from oven and let stand until cool to the touch. Whisk the butter, sugar and salt together in a bowl until creamy. Add the eggs, flour, baking powder and almonds and mix together to form a smooth dough.

Pumpkin and Peanut Biscotti Cantucci instructions

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..

Place the dough on the tray and push each log down a little to flatten. In a large mixing bowl, add all the dry ingredients ( all purpose flour, sugar, baking powder and salt) except for the almonds. Make a small well in the middle, then pop in the wet ingredients ( eggs, butter and almond essence ). Line a baking sheet with parchment paper or a silicone mat. In a bowl, combine flour, ground almonds, baking powder and salt.