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Parve
Easy
6 Servings
Allergens 
2 Hours
Diets
The nutty flavor of almonds pairs beautifully with the tartness of dried cranberries and the chewy sweetness of apricots, creating a harmonious and satisfying treat. Enjoy these biscotti alongside your favorite tea or coffee, or serve them at your holiday gatherings as a guilt-free indulgence that everyone will love.
2 cups whole almonds, with skins
2 and 1/2 cups all-purpose flour
1 cup Health Garden Allulose
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup neutral-flavored oil, such as canola
2 teaspoons almond extract
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, roughly chopped, but not smaller than 1/3 inch
1/2 cup dried apricots, roughly chopped, but not smaller than 1/3 inch
Preheat oven to 325 degrees Fahrenheit. Place the almonds on a jelly roll or sheet pan with sides. Bake for 13 minutes, shaking the pan once during baking, until they are fragrant and look browned. Let cool for 15 minutes, or until cool enough to handle.
While the almonds are toasting, chop the cranberries and almonds and set aside.
Raise the oven temperature to 350 degrees Fahrenheit. Turn the almonds onto a large cutting board. Use a large flat-blade knife to roughly chop the almonds into pieces about half their size. Some pieces will be smaller. Leave on the cutting board until adding to the dough.
Cover the sheet pan with parchment paper or a silicone baking mat.
Place the flour, allulose, baking powder and salt into a mixing bowl and whisk to combine. Add the eggs, oil and the almond and vanilla extracts and use the paddle of a stand mixer, a hand mixer or a spoon to mix well. Add the chopped almonds along with all the small pieces and crumbs, cranberries, and apricots and mix to distribute. Use your hands if necessary to squeeze everything into the dough.
Use your hands to scoop up half of the dough and roll into a log. Place onto the prepared pan the long way. Repeat with the remaining dough and leave three inches between the logs.
Shape each piece into a log that is about three inches wide and 10-to-11 inches long. The logs will not spread during baking so shape them into the width cookies you want. Longer loaves yield more, smaller cookies while shorter loaves yield larger and fewer cookies. Use a silicone spatula to press on the top and sides to make them smooth.
Bake for 22 to 25 minutes, or until golden and there are some browned spots on the top and sides of the loaves. Remove pan from the oven and let the loaves cool in the pan for 30 to 45 minutes before slicing.
Use a sharp knife to slice each log in half across the short side, to make it easier to move the loaf pieces to the cutting board to slice. One at a time, use a spatula to pick up each piece of the log and place onto the cutting board. Slice each piece into half-inch slices and place back onto the sheet pan cut-side up. You can pack them in tightly.
Bake for seven to 10 minutes, depending on how crunchy you want the cookies. Let cool on the pan.
Sponsored by Health Garden
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yummmmmmmm!!!!