Ingredients
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2 tbsp ground flaxseed
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2 1/4 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup canola oil
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1 cup sugar
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1 tsp almond extract
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1/2 cup roasted whole almonds, coarsely chopped
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3/4 cup dried cranberries
Steps
1
Preheat oven to 350°F. Line a large baking sheet with parchment. In a small bowl, combine flaxseed and ⅓ cup water. Let sit for 10 min. Meanwhile, in a medium bowl, combine the flour, baking powder, and salt.
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.
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.
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.
