Ingredients
2 large eggs, room temperature1/4 cup canola oil3/4 cup sugar1-1/2 teaspoons vanilla extract1/2 teaspoon almond extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup salted pumpkin seeds or pepitas, toasted1/2 cup dried cranberries
Preparation
Preheat oven to 350°. 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.
Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes.
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 baking sheets, cut side down.
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.
