Pumpkin seed and dried cranberry biscotti cookies
From the quantity of ingredients given, I managed to bake two baking trays of pumpkin seed and dried cranberry biscotti cookies. :)
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Ingredients
- Sugar: three-quarters of a cup
- Eggs: 2
- Rapeseed oil: one-quarter of a cup
- Vanilla extract: 1½ teaspoons
- Smallow extract: 0½ teaspoon
- Mill: 1.25 cup
- Baking powder: 1 teaspoon
- Salt: 0.5 teaspoon
- Roasted and salted pumpkin seeds: 1 cup
- Dried cranberries: 0.5 cup
- 1. First, whisk the sugar, eggs, oil and extracts in a small bowl.
- 2. Then mix together the flour, baking powder and salt. Gradually add to the sugar mixture and mix well.
- 3. Add the pumpkin seeds and cranberries to make a sticky dough.
- 4. Then divide the dough in half. Place on a baking tray lined with baking paper.
- 5. Flour your hands and form two rectangular loaves of 30x5 centimetres.
- 6. Bake in a preheated oven at 180 degrees for about 25-30 minutes or until golden brown.
- 7. Remove carefully and allow to cool for about 10 minutes.
- 8. Transfer to a cutting board, cut diagonally with a serrated knife into 2 cm slices. Place back on the baking sheets.
- 9. Bake for about 5-10 minutes or until lightly browned. Enjoy!
Recipe Directions
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