Almond and Cranberry Biscotti

Happy Sunday Y’all!!
Today, I am sharing my favorite biscotti recipe. These biscotti are a great accompaniment to the morning coffee and are guilt free. Feel free to use any kind of sugar you desire, and the almond flakes can be substituted with your choice of nuts. The recipe below makes about 30 biscotti and can be stored in an air tight container for upto two weeks.

Ingredients
ingredients
1 1/3 Cups All Purpose Flour
3/4  Cup Brown Sugar (I used organic raw coconut sugar)
1 Teaspoon Baking Powder
1/2 Teaspoon Vanilla
Pinch of Sea Salt
Zest of 1 Orange
1/2 Cup Almonds, flaked
1/2 Cup Dried Cranberries
2 Tablespoons Orange Juice, freshly squeezed
1 Egg
2 1/2  Tablespoon Vegetable Oil

Process

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl mix together the flour, salt, sugar and baking powder to combine.
3. In a small bowl toss the Clementine zest, almonds and cranberries with about 2 tablespoons of the flour mixture. Mix well and add this mixture to the large bowl of the flour mixture.
4. In a bigger bowl, add the eggs, oil and Clementine juice and mix to combine well. Add the flour mixture and mix to combine. DO NOT OVERMIX!
5. Dump dough on a heavily floured board and divide dough in to two equal portions. Roll each piece into a log about 12 inches long. Dust the dough with flour if needed to avoid sticking.
6. Place the logs 3-4 inches apart on the prepared baking sheet, press gently to flatten each log so that they are about 2 to 2½ inches wide.Bake until the logs are golden and firmly near the center, about 25 minutes rotating the baking sheets half way through.
7. Let the logs cool for about 20 minutes and transfer to a cutting board, using a serrated knife, slice them on a sharp diagonal about ½ inch thick slices. Arrange the slices on the baking sheets, laying cut side down.
8. Bake the biscotti for 7 minutes, turn them over and rotate the baking sheets and bake for another 8-10 minutes or until lightly browned.
9. Let biscotti cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Enjoy!