Cranberry Pumpkin Seed Biscotti

What You'll Need:

Cranberry Pumpkin Seed Biscotti
  • 3/4 cup Sugar
  • 2 Eggs
  • 1/4 cup Canola oil
  • 1-1/2 teaspoon Vanilla extract
  • 1/2 teaspoon Almond extract
  • 1-3/4 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Pumpkin seeds Toasted
  • 1/2 cup Sweetened, dried cranberries

In a small mixing 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 non-stick cooking spray. With lightly floured hands, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350 degrees 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 serrated knife into 3/4-in. 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 air-tight container.

Yield: 2-1/2 dozen.