Here is how Pumpkin and Peanut Biscotti Cantucci may help you in weight loss
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Before you jump to Pumpkin and Peanut Biscotti Cantucci recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know that the body requires the heart to be healthy. Give it some thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that getting regular exercise and following a healthy lifestyle both factor greatly into the overall health of your heart. Did you know, however, that a number of specific foods are great for making your heart feel better? If you want to know what to eat to improve your heart health, keep reading.
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We hope you got insight from reading it, now let’s go back to pumpkin and peanut biscotti cantucci recipe. To make pumpkin and peanut biscotti cantucci you need 15 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Pumpkin and Peanut Biscotti Cantucci:
- Get 1 cup raw peanuts
- Get 2 1/2 cup all-purpose flour
- Take 1/2 cup pumpkin, pureed
- Prepare 1 cup granulated sugar
- Provide 1 tsp baking powder
- Provide 1 tsp ceylon cinnamon
- Use 1/2 tsp ground nutmeg
- Take 1/2 tsp ground ginger
- Take 1/2 tsp ground allspice
- You need 1/2 tsp anise seed
- You need 1/4 tsp salt
- Prepare 1 tsp vanilla extract
- Use 2 large eggs, lightly beaten
- Take 1 stick butter (for coating a pan)
- You need 1 whipped cream
Steps to make Pumpkin and Peanut Biscotti Cantucci:
- 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.
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