Pumpkin Seed Cranberry Biscotti Recipe

GALTime.com

By Taste of Home for GalTime.com

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

Looking for a Fall treat that goes perfectly with a hot cup of cider, cocoa or coffee? This simple biscotti recipe will certainly satisfy your sweet tooth.

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

​Related: Whole Wheat Pumpkin Whoopie Pies

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 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 Facts1 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.

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