Almond Pulp Biscotti With Cranberry & Orange (WFPBNO)
Prep Notes
Mix together the flaxseed and water and set aside.
Preheat oven to 350 degrees F and line a baking sheet with baking paper or gel mats. While the oven is heating, place the almonds in the oven for about 8 minutes to toast lightly (this step is optional). Don't forget to take them out!
Cooking Time
Bake for 35 minutes, then remove from the oven and allow to cool 5-10 minutes before slicing into 1-1.5 cm wide slices. Return the slices to the baking sheet, sliced side down, and bake another 10 minutes. Take out, flip over, and bake a final 10 minutes on the other side.
Ingredients
1 cup almond pulp (from making one batch of almond milk)
2 cups whole wheat spelt flour (or whole wheat regular flour)
1 teaspoon baking powder
pinch of salt
1/2 cup sugar
1/2 cup applesauce
2 tablespoon ground flaxseed or linseed
6 tablespoon water
1 teaspoon vanilla
zest of one orange
1 cup blanched almonds
1/2 cup dried cranberries
Directions
Mix together the flour, baking powder, salt and sugar, then set aside.
In another bowl, combine the applesauce, flaxseed mix, vanilla and orange zest. Pour this into he dry mixture along with the almond pulp, toasted almonds and dried cranberries then mix all together well. Split into two and shape into loaves on your baking sheet.
Notes
Allow to cool completely before storing in an airtight container.