Pumpkin Seed Cranberry Biscotti Recipe

4 11 11
Pumpkin Seed Cranberry Biscotti Recipe
Pumpkin Seed Cranberry Biscotti Recipe photo by Taste of Home
Publisher Photo

Pumpkin Seed Cranberry Biscotti Recipe

Read Reviews
4 11 11
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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 2 large eggs
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 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

Directions

Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries.
Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes.
Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.
Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Pumpkin Seed Cranberry Biscotti in Light & Tasty October/November 2007, p32

Nutritional Facts

1 cookie: 99 calories, 4g fat (1g saturated fat), 12mg cholesterol, 70mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 large eggs
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 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
  1. Preheat oven to 350°. In a large bowl, beat first five ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries.
  2. Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes.
  3. Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.
  4. Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Pumpkin Seed Cranberry Biscotti in Light & Tasty October/November 2007, p32

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Reviews forPumpkin Seed Cranberry Biscotti

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Lady Elizabeth User ID: 8972222 257053
Reviewed Nov. 20, 2016

"Super good! tasteful! I've it with orange sweetened cranberries and coconut oil it is a real upgrade! I followed as mentioned in recipes, and it's perfectly fine!"

MY REVIEW
muffbear74 User ID: 209131 239913
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 User ID: 7467670 144300
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 User ID: 4930503 98213
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 User ID: 7578687 161010
Reviewed Oct. 11, 2014

"These are so yummy!"

MY REVIEW
hmarciahill User ID: 801544 160064
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 User ID: 6835136 90622
Reviewed Oct. 9, 2014

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

MY REVIEW
Josar User ID: 4726194 73228
Reviewed Oct. 6, 2014

"Great recipe. Loved them."

MY REVIEW
Tializ User ID: 7934124 98212
Reviewed Oct. 2, 2014

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

MY REVIEW
winddancer1925 User ID: 7516776 93272
Reviewed Dec. 30, 2013

""Loved by everyone""

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