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Cherry Pepita Biscotti

Prep time: 20-30
Cook time: 45


2 Eggs
¾ Cup Granulated Sugar
¼ Cup Light Olive Oil
2 Teaspoons Vanilla Extract
½ Teaspoon Almond Extract
1 ¾ Cup All-Purpose Flour
1 Teaspoon Baking Powder
½ Cup Good Sense® Dried Cherries
1 ¼ Cup Good Sense® Shelled Roasted Salted Pumpkin Seeds (Pepitas)


Place rack in middle of oven and preheat to 300°F. Line one baking sheet with parchment paper. In a large bowl, beat eggs with whisk while slowly adding sugar until all sugar is incorporated. Slowly add in oil while continuously stirring. Then, stir in vanilla extract and almond extract. In a medium bowl, sift together flour and baking powder. Fold the flour into the egg mixture and stir until combined to form a sticky dough. Using hands gently mix the cherries and pepitas into the dough. Divide dough in half and form two logs (12x2 inches) on the parchment lined baking sheet. Wet hands with cold water if dough is too sticky. Place in oven and bake for 35 minutes until light brown. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 275°F. Using a sharp knife, cut ¾ inch slices diagonally down each log. Place each slice on its side, on the parchment lined baking sheet, and bake 8-10 minutes, or until dry. Let cool and enjoy.