Pumpkin Biscotti with seeds and cranberries

2-1/2  cups		whole wheat flour
1  scoop		vanilla protein powder
3/4  cup		natural cane sugar
1  teaspoon		baking powder
1  teaspoon		cinnamon
1/2  teaspoon		nutmeg
1/4  teaspoon		ginger powder
1/4  teaspoon		cloves
1/4  teaspoon		sea salt
2		eggs
1/4  cup		egg whites
1/2  cup		pumpkin puree
1-1/2  teaspoons		vanilla extract
1/2  teaspoon		almond extract
1/2  cup		sunflower seeds, toasted
1/2  cup		dried cranberries, unsweetened

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Biscotti with seeds and cranberries ingredients. The serving size for any ingredient in Pumpkin Biscotti with seeds and cranberries may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350. Sift together dry ingredients in a large bowl.
Whisk eggs, whites, pumpkin, and extracts. Pour into dry mixture. Rough stir to mix until crumbly.
Flour hands and a clean kitchen surface, lightly knead dough. Lightly grease baking sheet or line with parchment paper. Form dough into a large log roughly 15-20" long by 6-7" wide (or 2 smaller logs 15-20" long, 2-3" wide) . Loaves should be relatively flat, about 1/2" high. Bake 22-30 minutes at 350 until center is firm to touch. (18-24 minutes for smaller loaves). Reduce heat in oven to 300.
Cool for 15 minutes then cut into 1" wide slices with a serrated knife. Bake for an additional 15-20 minutes. Cool completely. If you prefer crisp biscotti, let sit uncovered overnight.