Pumpkin Seed Cranberry Biscotti

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

Author: Jolene's Recipe Journal

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

1. 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.
2. 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.
3. 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.
4. 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/

Other recipes you may enjoy:

Cranberry Orange Muffins

Apple Cranberry Pecan Overnight Oats

Creamy Pumpkin Hummus

pumpkin seeds, cranberry, biscotti

Dessert, cookies

American

Pumpkin Seed Cranberry Biscotti by Jolene's Recipe Journal

Warm Apple Crisp with Oat Topping by Hezzi-D's Recipe Box

Creamy Garlic Chicken by A Day in the Life on the Farm

Carrot Cake Blondies by A Kitchen Hoor's Adventures

Cheesy Butternut Squash Pasta by Karen's Kitchen Stories

Old-Fashioned Skillet Goulash by A Little Fish in the Kitchen

Sweet Potato Sodhi by Magical Ingredients

Cinnamon Ice Cream by Art of Natural Living

Octoberfest Stew by Cheese Curd In Paradise

Apple and Spinach Salad by Palatable Pastime

Brussels Sprouts with Honey Vinaigrette by The Spiffy Cookie

Iced Pumpkin Spice Latte by Our Crafty Mom

Cinnamon Apple Cheesecake by That Recipe