Show Subscription Form




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

Pumpkin Seed Cranberry Biscotti Recipe

Publisher Photo
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 cookie equals 114 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 101 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g 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

Nutritional Facts

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

Reviews for Pumpkin Seed Cranberry Biscotti

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
Reviewed Oct. 16, 2014

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

MY REVIEW
Reviewed Oct. 11, 2014

"These are so yummy!"

MY REVIEW
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
Reviewed Oct. 9, 2014

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT