1/4 cup butter, softened
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
3 eggs
1 tsp. orange extract and/or orange oil (use both for a deep orange flavor)
2 1/4 cups flour
1 cup sweetened dried cranberries
1/2 cup pumpkin seeds, lightly toasted
(1 egg + 2 tbs. water for brushing on loaves)
Biscotti are a little more work than regular cookies, but they store really well and this recipe makes at least 50 cookies. This recipe can easily be doubled.
To toast pumpkin seeds: Place on cookie sheet and put in 350* oven, stirring occasionally and watching carefully. Remove when lightly browned.
In a large mixing bowl beat butter unitl light and fluffy. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in the eggs and extract until combined. Beat in as much of the flour as you can with a mixer, then stir in any remaining flour by hand. Stir in the cranberries and pumpkin seeds. The dough will be soft when done. Cover and refrigerate for at least 2 hours or until dough is easy to handle.
Preheat oven to 350*. Divide dough in half and shape each half into a long thin log about 12″ long and 2 inches thick. Place on lightly greased cookie sheet with at least 3″ between logs. Flatten slightly. Combine the egg and water and brush lightly over each loaf. Bake for 25-30 minutes or until light brown. Cool loaves on cookie sheets for one hour before removing to cutting board.
Preheat your oven to 300*. Cut each loaf into 1/2″ slices and lay the slices on cookie sheet. Bake for 5-7 minutes, then turn the slices over and bake again. Repeat three times or until cookies are dry and crisp. Transfer to wire rack and cool completely. Store in airtight container. Will keep for at least a month…if they last that long!
Recipe courtesy of Rowan Rose
Photo from photos.com
