Lemon Almond Biscotti with Dried Cranberries

July 14, 2020

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.