Pumpkin Seed Cranberry Biscotti
Total TimePrep: 30 min. Bake: 35 min. + cooling
Makesabout 2-1/2 dozen
Our favourite recipe, always gets rave reviews. Easy to eat, no broken teeth! Always use parchment paper or it sticks. I pat the dough with wet hands, so you can shape it how you want to. I like 1 tsp of vanilla and 1 tsp of almond extract. I add in half a cup of each, chopped almonds (unblanched), cranberries, and pumpkin seeds. People sneak some to have later on!
Super good! tasteful! I've it with orange sweetened cranberries and coconut oil it is a real upgrade! I followed as mentioned in recipes, and it's perfectly fine!
If I make these again , I would do as some of the other i reviewer's suggested and add more flour or possibly a little less oil. My dough spread during the first baking and made it difficult to remove from the pan and many of them crumbled as I I cut them apart. They still tasted very good though, so I may try again.
The batter was very wet. I added lots of flour to counter top and top of mixture so that I could shape the cookie batter. Used a large spatula to move it to cookie sheet. In the end the biscotti baked great, was easy to slice for second baking and tasted great. Not too dry like other biscottii I have made. I also liked the almond extract flavor added
Good cookies, but I had to add additional flour to get the dough to keep the loaf shape.
These are so yummy!
I didn't have pumpkin seeds so I added toasted pecans! Everyone at the office raved about them. Quite easy, too!
I have the recipe, but I can't find Pumpkin seeds.
Great recipe. Loved them.
Any suggestions on how long these can be kept in freezer? Thanks, Liz in CA