I'm a huge biscotti fan and I thought it would be fun to try a fall flavored variety. I searched Taste of Home and found these Pumpkin Seed Cranberry Biscotti.
Sorry, no ingredient shots this time, I think the process is more important to show you.
You start with combining the wet ingredients in a mixing bowl and in another bowl, whisk together the dry. Add the dry to the wet and just bring it together and then stir in the pumpkin seeds and dried cranberries.
Split the dough into 2 balls. You can eyeball it or you can weigh it out, you want them to be close so that they bake equally.
Take one ball and flatten it out gently to a 2x 12 rectangle, keeping the ends squared off. Repeat with the other ball.
Bake at 350 for 25 to 30 minutes or until the loaves are golden brown. Let them cool on a rack for 10 to 15 minutes.
Move to a cutting board, trim off the ends with a serrated knife and make 3/4 inch slices. I did the first one straight on but I angled the second one slightly.
Lay the slices cut side down on the cookie sheet. Biscotti means baked twice, and so these go back into the oven for about 5 minutes per side or until they are golden brown.
These are perfect for dipping in tea, hot cider or coffee. If you want to sweeten them up a little you could drizzle some melted white chocolate or caramel across the tops.
Today wraps up #FallFlavorsWeek and I'd like to thank all of the other incredible bloggers who joined me, be sure to check out their recipes using the links down below!
Pumpkin Seed Cranberry Biscotti
Ingredients
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 2 teaspoons vanilla 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
Instructions
- Preheat oven to 350°. In a large bowl, beat the first 5 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 parchment-lined baking sheet, 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.
Notes
Slightly adapted from: https://www.tasteofhome.com/recipes/pumpkin-seed-cranberry-biscotti/
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I think these would also be awesome on a Fall Charcuterie instead of crackers. Maybe with a pumpkin dip.
ReplyDeleteThese are going to be my contribution to any fall potluck I'm invited to this year. I like Wendy's idea too!
ReplyDeleteOk I love biscotti. A combination of pumpkin seeds and cranberries sounds so good!
ReplyDeleteLove the pumpkin seeds added here! Tasty and perfect fall snack with a cup of chai.
ReplyDeleteI have never made biscotti. But this recipe is making me want to remedy that. It looks so delicious with the pumpkin seeds and cranberries in there.
ReplyDeleteWow, adding pumpkin seeds to pumpkin biscotti is genius!
ReplyDeleteIt's been too long since, I've made biscotti. Cranberry and and pumpkin seeds just scream autumn in this recipe, I have to try this recipe soon. Maybe a nice treat to make for the first official day of fall :)
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