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. You have to bake the cookies twice so they turn out dry and crunchy. Here is how you achieve that. You can cook Pumpkin and Peanut Biscotti Cantucci using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pumpkin and Peanut Biscotti Cantucci

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

Ingredients of Pumpkin and Peanut Biscotti Cantucci. 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! These twice-baked cookies have both pumpkin puree (make sure to use pure pumpkin, not pumpkin pie filling) and pumpkin pie spice in every bite. Line a baking sheet with parchment paper.

Pumpkin and Peanut Biscotti Cantucci step by step

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..

Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. It's fall, and pumpkin spice can be found everywhere! I've always enjoyed baking with these spicy and sweet spices that make up this blend -cinnamon, ginger, nutmeg, Allspice and cloves. In fact, I enjoy it so much that I made my own Pumpkin Spice blend!. It's been almost a year since I last shared this Thin Biscotti recipe with all of you. wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet especially for something that would soon turn crunchy. but.after the second baking it was crunchy and delicious!!!! this is the second time i've made biscotti and this recipe turned.