Pumpkin Seed Cranberry Biscotti |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 30 |
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A hint of pumpkin seed and almond gives this biscotti a wonderful flavor that's just right for fall. Try these from Nancy Renner of Sequim, Washington with a cup of coffee or hot cocoa today! 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 king arthur unbleached 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:
1. 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).
2. 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.
3. 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.
4. 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.
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