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Pumpkin Seed Cranberry Biscotti

 Pumpkin Seed Cranberry Biscotti
A hint of pumpkin seed and almond gives this biscotti a wonderful flavor that's just right for fall. Try these from Nancy Renner of Sequim, Washington with a cup of coffee or hot cocoa today!
30 ServingsPrep: 30 min. Bake: 35 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup salted pumpkin seeds or pepitas, toasted
  • 1/2 cup dried cranberries

Directions

  • In a small bowl, beat the sugar, eggs, oil and extracts. Combine the
  • flour, baking powder and salt; gradually add to sugar mixture and
  • mix well. Stir in pumpkin seeds and cranberries (dough will be
  • sticky).
  • Divide dough in half; place on a baking sheet coated with cooking
  • spray. With lightly floured hands, shape each portion into a 12-in.
  • x 2-in. rectangle. Bake at 350° for 25-30 minutes or until
  • golden brown.
  • Carefully remove to wire racks; cool for 10 minutes. Transfer to a

2 of 2

Pumpkin Seed Cranberry Biscotti (continued)

Directions (continued)

  • cutting board; cut diagonally with a serrated knife into 3/4-in.
  • slices. Place cut side down on ungreased baking sheets.
  • Bake for 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.
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.