Pumpkin Seed Cranberry Biscotti
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!
Make This Recipe
Ingredients
- 3/4 cup sugar
- 2 Eggland’s Best Eggs (large)
- 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
Preparation
Preheat oven to 350° F.
In a small bowl, beat the sugar, eggs, oil and extracts.
In a separate bowl, 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). Then 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 for 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 76 |
| Fat | 3 g |
| Saturated Fat | trace |
| Cholesterol | 12 mg |
| Sodium | 56 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | trace |
| Protein | 2 g |