Pumpkin Seed Cranberry Biscotti Recipe
Looking for a Fall treat that goes perfectly with a hot cup of cider, cocoa or coffee? This simple biscotti recipe will certainly satisfy your sweet tooth.
3/4 cup sugar
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
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).
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 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Yield: 2-1/2 dozen.
Nutritional Facts1 cookie equals 114 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 101 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.