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How to Prepare Ultimate Pumpkin and Peanut Biscotti Cantucci

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Pumpkin and Peanut Biscotti Cantucci

Before you jump to Pumpkin and Peanut Biscotti Cantucci recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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These healthier food options can be applied to other foods such as your cooking oils. For example, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. Olive oil also has vitamin E which is great for your skin, among other things. Even though you may already consume lots of fruits and veggies, you may want to consider how fresh they are. If at all possible, buy organic produce that has not been sprayed with harmful chemicals. Searching for a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have most of the nutrients which are typically lost when produce has been kept in storage before it is sold.

Evidently, it's not difficult to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let's go back to pumpkin and peanut biscotti cantucci recipe. You can have pumpkin and peanut biscotti cantucci using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and Peanut Biscotti Cantucci:

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

Steps 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..

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