Lemon Almond Biscotti with Dried Cranberries

I love cantucci (what we know in America as biscotti (which simply  means cookie...) and these are my latest. One friend who tested them said they're addictive. I'm so happy!!!

Makes about 30 cookies

Ingredient List: 

8 tablespoons vegan butter

1/4 cup Suzanne's Specialties brown rice syrup

6 tablespoons coconut sugar

2 teaspoons pure vanilla extract

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon finely ground chia seed

2 1/4 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour

1/8 teaspoon see salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup slivered almonds

1/2 cup dried cranberries (no sugar added)

 

Step By Step Instructions: 

Preheat the oven to 350oF and line a rimless baking sheet with parchment.

Using a hand or stand mixer, whip vegan butter, sweeteners, vanilla, lemon juice and chia until creamy.

Mix in flour, baking powder and soda and salt and mix to form a soft but not sticky dough. Fold in almonds and cranberries until well-incorporated through the dough.

Divide the dough in half. With wet hands, form each half into a log about 2-3 inches wide and almost as long as the baking sheet.

Bake for 25 minutes. Remove from the oven and allow to cool for 5-6 minuites. Slide the logs from the sheet pan, off the parchment onto a dry cutting board.

Using a serrated knife, slice the logs into 1-inch pieces. Lay the pieces, cut side up on the lined baking sheet. Return to the oven and bake for 6 minutes. Remove from the oven, tuern each cookie so the other cut side is up and bake for 6 minutes. Remove from the oven and allow to cool completely.

These cookies will keep, in a sealed container for about 10 days.