PUMPKIN CRANBERRY BISCOTTI RECIPES

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.
Cuisine: Europe, Italian
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

PUMPKIN SEED CRANBERRY BISCOTTI RECIPE: HOW TO MAKE IT

Pumpkin Seed Cranberry Biscotti Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 10

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

Steps:

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 : Calories 103 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 14g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch

PUMPKIN SEED CRANBERRY BISCOTTI RECIPE: HOW TO MAKE IT

Pumpkin Seed Cranberry Biscotti Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 10

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

Steps:

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.

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