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April 17, 2021

Pumpkin Cranberry Biscotti – just a little cheesy

Posted on March 29, 2018 by in baked goods, cheese

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Pumpkin Cranberry Biscotti

Pumpkin Cranberry Biscotti with a chilled Fairview La Beryl Blanc – perfect for lazy long weekends and time spent with loved ones.

These Pumpkin Cranberry Biscotti are perfect for me, as I do not have a sweet tooth. So I added a little bit of cheese in the mix. Fairview White Rock with Cranberries is just perfect for this. It is a mild, semi-soft white cheese with added cranberries and natural fruit essences. A lovely combination of sweet fruits and a cheesy flavour. So together with the pumpkin and added cranberries the biscotti was perfect.

Pumpkin Cranberry Biscotti

Biscotti is a twice-baked biscuit. So they are different to Ouma’s Soetkoekies that we love eat in stacks with a glasses of cold milk. Biscotti is a little more sophisticated and is perfect with the first single espresso of the morning or to end off a dinner with loved ones.

Pumpkin Cranberry Biscotti

Pumpkin Cranberry Biscotti

makes 24


¼ cup/2 oz butter – softened, but not melted

⅔ cup /4.7 oz white sugar

1 egg

5 ml /1 t vanilla

100 g Fairview White Rock with Cranberries

½ cup pumpkin puree – I roasted pumpkin until soft, then puree in a blender

2 ½ cups / 11oz flour

¼ t ground cinnamon

1½ t baking powder

¼ ground ginger

100 ml dry cranberries

pinch of slat

¼ t ground nutmeg

½ cup white chocolate chips/buttons


Preheat oven to 180 C. Mix the flour, baking powder, cinnamon, nutmeg, salt, cranberries and ginger in a bowl and keep one side. Cream the butter, cheese and sugar in your blender until creamy. Add the egg and pumpkin pureé and blend well. Add the dry ingredients to the egg and butter mixture and mix until you have a workable dough. Line a baking sheet with baking paper or spray with non-stick spray.

Divide the dough into 3 batches and shape into long “logs”. Then with your hands flatten the top of each log to give you the typical biscotti shape. Bake for 25 minutes. Remove from the oven and allow to cool slightly. Reduce the oven temperature to 100 C. Cut the logs into 1cm thick biscotti and pack on the baking sheet. Bake in the oven for +- 1 hour or until the cookies are hard and light golden in color.

Pumpkin Cranberry Biscotti

Serve after a meal with chilled Fairview La Beryl Blanc. 

Honouring Charles’s late mother, this traditional straw-dried sweet wine is a true labour of love. Fragrant, succulent and crisp – a sumptuous dessert wine of balanced finesse with tropical fruit and litchi blossoming upon every sip. Ideal to end off any dinner evening among friends.


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