Pumpkin seed and dried cranberry biscotti cookies

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

Recipe Directions

1. 1. First, whisk the sugar, eggs, oil and extracts in a small bowl.
2. 2. Then mix together the flour, baking powder and salt. Gradually add to the sugar mixture and mix well.
3. 3. Add the pumpkin seeds and cranberries to make a sticky dough.
4. 4. Then divide the dough in half. Place on a baking tray lined with baking paper.
5. 5. Flour your hands and form two rectangular loaves of 30x5 centimetres.
6. 6. Bake in a preheated oven at 180 degrees for about 25-30 minutes or until golden brown.
7. 7. Remove carefully and allow to cool for about 10 minutes.
8. 8. Transfer to a cutting board, cut diagonally with a serrated knife into 2 cm slices. Place back on the baking sheets.
9. 9. Bake for about 5-10 minutes or until lightly browned. Enjoy!