Pumpkin Seed Cranberry Biscotti

Total Time:Prep: 30 min. Bake: 35 min. + cooling

Recipe by Nancy Renner, Eugene, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 02, 2023

Hints of pumpkin seed and almond give this biscotti recipe a wonderful flavor that's just right for fall. Try one with a cup of coffee or hot cocoa! —Nancy Renner, Eugene, Oregon

TEST KITCHEN APPROVED

Pumpkin Seed Cranberry Biscotti

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Yield:about 2-1/2 dozen
Prep:30 min
Cook:35 min
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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
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Directions

  1. 1
    Preheat oven to 350°. In a large bowl, beat the first 5 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. 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. 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. 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.

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.
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