Whole Wheat Almond Cranberry Biscotti

Whole Wheat Almond Cranberry Biscotti

Ingredients

Makes 2 dozen biscotti

1 cup whole wheat flour

¾ cup all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

2 large eggs

¾ cup brown sugar

3 tablespoons butter (or coconut oil), melted

1 cup dried cranberries

½ cup almonds, coarsely chopped

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.

In a large bowl, sift together whole wheat flour, all-purpose flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs with the sugar until pale and creamy, about 3 minutes. Beat in the melted butter (or coconut oil).

Combine wet ingredients with dry ingredients and gently fold with a spatula until combined. Stir in the cranberries and chopped almonds.

On the baking sheet, form the dough into two logs about 10 inches long and 3 to 4 inches wide.

Bake for 30 minutes, until slightly puffed, the top may also be slightly cracked.

Remove from the oven and let it cool for 10 minutes.

Transfer the baked logs to a cutting board. With a heavy, very sharp knife slice ½-inch thick slices. The best way to do this is in one pushing-down motion.

Place the slices on the baking sheet cut side down and bake for 10 minutes (flipping the biscotti at the 5-minute mark) until browned and crisp.

Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack.

Keep in an airtight container up to 2 weeks.