Cranberry & pepita biscotti

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The chickpea flour cookbookIt’s the combination of crunchy green pepitas and ruby-hued, tart-sweet cranberries that really sell these biscotti. Olive oil is a traditional component of classic Italian biscotti, yielding cookies that are just the right balance of crisp and tender.

  • Yield: 40 Cookies


  • 1¾ cups (210 grams) chickpea flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup natural cane sugar
  • 2 large eggs
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • ¾ cup pepitas (green pumpkin seeds)
  • ½ cup dried cranberries
How to Make It
  1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until blended. Add the flour mixture, pepitas, and cranberries, stirring until just blended.
  4. Divide the dough in half and place both halves on the prepared baking sheet. Using moistened hands, shape into two parallel 12 by 2-inch rectangles, spaced about 3 inches apart.
  5. Bake for 30 to 35 minutes, until golden and the centers are set. Let cool on the pan on a wire rack for 15 minutes.
  6. Cut each rectangle crosswise at a slight diagonal into ½- to ¾-inch slices. Place the slices flat, cut sides down, on the baking sheet. Bake for 8 to 10 minutes, until the edges are dark golden. Let the biscotti cool completely on the pan.

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