Pumpkin Seed Cranberry Biscotti Recipe

Pumpkin Seed Cranberry Biscotti Recipe


Makes 2-1/2 dozen.

  •     3/4 cup

  •     Sugar

  •     2 eggs

  •     1/4 cup canola oil

  •     1-1/2 teaspoons Spice Islands® pure 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

  •     1/2 cup dried cranberries


  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 (I lined with parchment paper) . 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 lined with parchment paper baking sheets.

  4. Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned.

  5. Remove to wire racks to cool.

  6. Store in an airtight container.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.