Cranberry Almond Biscotti

• 
  • 3/4 cup sliced almonds, skin on (175 mL)
  • 1 cup whole wheat flour (250 mL)
  • 1 cup all purpose flour (250 mL)
  • 3/4 cup brown sugar (175 mL)
  • 1 Tbsp wheat germ (15 mL)
  • 1 tsp baking powder (5 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/8 tsp salt (.5 mL)
  • 1/2 cup dried sweetened cranberries (125 mL)
  • 1/4 cup canola oil (60 mL)
  • 1/2 cup skim milk (125 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 tsp almond extract (5 mL)
• 
  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine almonds, flours, sugar, wheat germ, baking powder, baking soda, salt and cranberries. Mix well. In a smaller bowl, add canola oil, milk, vanilla and almond extract. Mix well. Add the wet to the dry and mix using a stand mixer until it starts to come together. It will be crumbly. Then use your hands to squeeze together the dough until it forms a ball. Be careful not to over mix.
  3. Divide the dough in half. Form each half into a log and place on prepared baking sheet. With your hand or a rolling pin, press down one log to about 1/2 inch (1.25 cm) thick and 5 inches (12.5 cm) wide. Use your hands to get the shape you need. Repeat with the second log and make sure that the flattened logs are spaced 2 inches (5cm) apart.
  4. With a knife, lightly score each log into 15 pieces on a diagonal. Bake for 30 minutes Remove from oven and reduce heat to 325°F (160°C). Cool for 5 minutes on the baking sheet and then slice the logs along the score lines. Gently place pieces onto one side and return to oven for 10 minutes. Remove from oven, flip and bake another 5 minutes.
  5. Cool for 1 hour on a wire rack and store in an air tight container.

Nutritional Analysis

Servings

30

Calories

90

Total Fat

3.5 g

Saturated Fat

0 g

Cholesterol

0 g

Sodium

45 mg

Carbohydrates

13 g

Fiber

1 g

Protein

2 g

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