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Pumpkin Seed Cranberry Biscotti Recipe
Pumpkin Seed Cranberry Biscotti Recipe photo by Taste of Home
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Pumpkin Seed Cranberry Biscotti Recipe

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A hint of pumpkin seed and almond gives this biscotti a wonderful flavor that's just right for fall. Try these with a cup of coffee or hot cocoa! —Nancy Renner, Sequim, Washington
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 30 servings

Ingredients

  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup salted pumpkin seeds or pepitas, toasted
  • 1/2 cup dried cranberries

Nutritional Facts

1 each: 114 calories, 5g fat (1g saturated fat), 14mg cholesterol, 101mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 4g protein Diabetic Exchanges:1 starch, 1 fat

Directions

  1. Preheat oven to 350°. In a small bowl, beat sugar, eggs, oil and extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky).
  2. Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until golden brown.
  3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  4. Bake 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Pumpkin Seed Cranberry Biscotti in Light & Tasty October/November 2007, p32


Reviews for Pumpkin Seed Cranberry Biscotti

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
muffbear74
Reviewed Dec. 21, 2015

"If I make these again , I would do as some of the other i reviewer's suggested and add more flour or possibly a little less oil. My dough spread during the first baking and made it difficult to remove from the pan and many of them crumbled as I I cut them apart. They still tasted very good though, so I may try again."

MY REVIEW
Dkawaller
Reviewed Nov. 5, 2014

"The batter was very wet. I added lots of flour to counter top and top of mixture so that I could shape the cookie batter. Used a large spatula to move it to cookie sheet. In the end the biscotti baked great, was easy to slice for second baking and tasted great. Not too dry like other biscottii I have made. I also liked the almond extract flavor added"

MY REVIEW
KristiBenshoof
Reviewed Oct. 16, 2014

"Good cookies, but I had to add additional flour to get the dough to keep the loaf shape."

MY REVIEW
Kyrgyz_girl
Reviewed Oct. 11, 2014

"These are so yummy!"

MY REVIEW
hmarciahill
Reviewed Oct. 10, 2014

"I didn't have pumpkin seeds so I added toasted pecans! Everyone at the office raved about them. Quite easy, too!"

MY REVIEW
trinnahappy
Reviewed Oct. 9, 2014

"I have the recipe, but I can't find Pumpkin seeds."

MY REVIEW
Josar
Reviewed Oct. 6, 2014

"Great recipe. Loved them."

MY REVIEW
Tializ
Reviewed Oct. 2, 2014

"Any suggestions on how long these can be kept in freezer? Thanks, Liz in CA"

MY REVIEW
winddancer1925
Reviewed Dec. 30, 2013

""Loved by everyone""

MY REVIEW
jeepyj
Reviewed Sep. 17, 2010

"We have a nut allergy in this house I wonder if anyone has made these without the almond extract and how they were."

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