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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 Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. Although we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all probability, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make some simple changes that can start to make a difference to our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably pick out lots of items out of habit. As an example, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. One nutritious option that can give you a great start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating plan.

As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.

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 do that.

The ingredients needed to cook Pumpkin and Peanut Biscotti Cantucci:

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