Pumpkin Seed Cranberry Biscotti

• 2 large eggs, room temperature
• 1/4 cup canola oil
• 3/4 cup sugar
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup salted pumpkin seeds
• pepitas, toasted
• 1/2 cup dried cranberries

1. Preheat oven to 350u0b0. In a large bowl, beat first five 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
3. coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes.
4. 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
5. , cut side down.
6. 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.

eggs, canola oil, sugar, vanilla, almond, flour, baking powder, salt, pumpkin seeds, pepitas, cranberries

Taken from www.tasteofhome.com/recipes/pumpkin-seed-cranberry-biscotti/ (may not work)