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.
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.
Open in Cookpad AppSteps
- 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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