Crumbly Cranberry-Almond Biscotti

9.07.09

Shaped like biscotti, these omega-3-packed treats crumble like cookies:

1 cup oat flour*
1 cup whole wheat pastry flour
1 cup white whole wheat flour or all-purpose flour
1/4 cup almond meal**
3/4 cup natural cane sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
3 omega-3-enriched eggs
1 cup canola oil
1 tsp pure vanilla extract
1 tsp almond extract
3/4 cup chopped toasted almonds
1/2 cup sweetened, dried cranberries

1. Preheat oven to 350F. Line baking sheet with aluminum foil and coat lightly with oil. Set aside.

2. Combine flours, almond meal, sugar, baking powder, cinnamon, and salt in large bowl.

3. Whisk eggs, oil, and vanilla and almond extracts in small bowl.

4. Make a well in center of flour mixture. Add egg mixture and mix until just combined. Stir in cranberries and almonds.

5. Place dough on prepared baking sheet and shape into a flat loaf using hands. Bake until light brown, about 30 minutes. Remove from oven and let cool slightly.

6. Use a serrated knife to cut loaf into 1/2″-thick slices, cutting longer pieces in half. Lay flat on baking sheet and bake, in batches, 10 minutes, or until lightly browned.

Makes 2 dozen pieces (halved)

Per piece: 210 cal, 4 g pro, 20 carb, 2 g fiber, 13.5 g fat, 1.5 g sat fat, 27 mg chol, 8 g sugars

*Make your own oat flour using old-fashioned oats in a food processor.
**
Make your own almond meal using raw almonds in a food processor.

–Recipe inspired from Organic and Chic by Sarah Magid.

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