ALMOND-CRANBERRY BISCOTTI PREP TIME 20 MIN. – COOK TIME 1 HOUR – READY IN 1 HOUR 20 MIN. + COOLING TIME – SERVINGS 36
2 tbsp ground flaxseed 2 ¼ cups all-purpose flour 1 ½ tsp baking powder ¼ tsp salt
½ cup canola oil /3 1 cup sugar 1 tsp almond extract
½ cup roasted whole almonds, coarsely chopped
¾ cup dried cranberries
STEP 1 Preheat oven to 350°F. Line a large baking sheet with parchment. In a small bowl, combine flaxseed and 1
cup water. Let sit for 10 min. Meanwhile, in a medium bowl, combine
the flour, baking powder, and salt. STEP 2 In a large bowl, using a hand mixer or stand mixer, beat together the oil and sugar. Add almond extract and flaxseed mixture. Combine well. In batches, add dry ingredients on low speed until combined. STEP 3 Using a spatula, fold in the almonds and cranberries. With wet hands, divide dough in half, shaping each portion into a 2x14-inch rectangle on prepared baking sheet. Using wet hands again, smooth the tops of each loaf. Bake 25–30 min., until golden. Transfer to a wire rack to cool 15 min. STEP 4 Reduce oven to 325°F. When cool enough to handle, use a serrated knife to slice each log at a diagonal into ½-inch-thick pieces. Return biscotti to parchment-lined baking sheet. Bake 25–30 min., until golden brown and dry. Transfer cookies to a wire rack to cool completely. Store in an airtight container.
PER SERVING: 99 CALORIES, 4G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 32MG SODIUM, 14G CARBOHYDRATE, 1G FIBER, 7G SUGAR, 1G PROTEIN 20
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