Pumpkin Seed Cranberry Biscotti

Name: Pumpkin Seed Cranberry Biscotti
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: about 2-1/2 dozen.
Ingredients: 2 large eggs, room temperature; 1/4 cup canola oil; 3/4 cup sugar; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2 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

A hint of pumpkin seed and almond gives this biscotti recipe a wonderful flavor that's just right for fall. Try these with a cup of coffee or hot cocoa! —Nancy Renner, Sequim, Washington

Ingredients

2 large eggs, room temperature
1/4 cup canola oil
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 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.

Nutrition Facts

1 cookie: 103 calories, 4g fat (1g saturated fat), 12mg cholesterol, 71mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cranberry-Pumpkin Seed Biscotti in Light & Tasty October/November 2007

Reviews

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Average Rating:

KarenB47

Mar 24, 2019

Our favourite recipe, always gets rave reviews. Easy to eat, no broken teeth! Always use parchment paper or it sticks. I pat the dough with wet hands, so you can shape it how you want to. I like 1 tsp of vanilla and 1 tsp of almond extract. I add in half a cup of each, chopped almonds (unblanched), cranberries, and pumpkin seeds. People sneak some to have later on!
Lady Elizabeth

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!
muffbear74

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.
Dkawaller

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
KristiBenshoof

Oct 16, 2014

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

Oct 11, 2014

These are so yummy!
hmarciahill

Oct 10, 2014

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

Oct 9, 2014

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

Oct 6, 2014

Great recipe. Loved them.
Tializ

Oct 2, 2014

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