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Almond-Cranberry Biscotti

No one will guess that these delectable biscotti are vegan thanks to a mixture of flaxseed and water that stands in for eggs.

Serves 36
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
99 calories per serving


> 2 tbsp ground flaxseed
> 2 1/4 cups all-purpose flour
> 1 1/2 tsp baking powder
> 1/4 tsp salt
> 1/2 cup canola oil
> 1 cup sugar
> 1 tsp almond extract
> 1/2 cup roasted whole almonds, coarsely chopped
> 3/4 cup dried cranberries


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.
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.
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.
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.

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