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Pumpkin and Peanut Biscotti Cantucci
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 Snacks that provide You Energy.

Enjoying healthy foods tends to make all the difference in how we feel. If we eat more healthy snacks and a lesser amount of of the bad ones we usually feel much better. A piece of pizza will not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthier foods for something to eat between meals. You can spend hours at the supermarket searching for an ideal snack foods to help you feel healthy. Here are some healthy snacks that you can use when you need a fast pick me up.

If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run may be much healthier with wholesome chips and crackers. Choosing whole grain snacks is always better than eating the processed grains we commonly obtain in our grocery stores.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to pumpkin and peanut biscotti cantucci recipe. To cook pumpkin and peanut biscotti cantucci you only need 15 ingredients and 11 steps. Here is how you do it.

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