- Cook Time
- Prep Time
- 30 biscotti. ServingsServings
- 2 3/4 cups all purpose flour 675 mL
- 1 cup granulated sugar 250 mL
- 1/4 cup dried cranberries 60 mL
- 1/4 cup almond slivers 60 mL
- 2 tsp baking powder 10 mL
- 1/8 tsp salt .5 mL
- 2 Tbsp canola oil 30 mL
- 1 tsp almond extract 5 mL
- 1 tsp vanilla extract 5 mL
- 3 eggs 3
1 Preheat oven to 350°F (180°C), Coat baking sheet with canola cooking spray.
2 In a large mixing bowl, combine flour, sugar, dried cranberries, almonds, baking powder and salt. In a small bowl, combine canola oil, almond extract, vanilla extract and eggs.
3 Add to flour mixture, stirring well until blended. (Dough will be dry and crumbly).
4 Place dough on lightly floured surface and knead lightly 8 to 10 times. Divide dough in half. Shape each portion into an 8-inch (20 cm) long roll.
5 Place rolls 4 inches (10 cm) apart on baking sheet. Flatten rolls to 1-inch (2.5 cm) thickness. Bake for 35 minutes.
6 Remove rolls from baking sheet and cool on rack for 10 minutes. Cut each roll diagonally into 15 slices. Place slices cut side down on baking sheet.
7 Reduce oven temperature to 325°F (160°C) and bake for an additional 10 minutes. Remove from baking sheet and cool completely on wire rack.