These vegan Cranberry Almond Biscotti are sure to satisfy any sweetie cravings! Crunchy on the outside and they have an ever so slightly chewy interior. The dried cranberries are a burst of tartness in each bite of almond laden biscotti goodness.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder and salt. Whisk to blend.
In a large bowl with a whisk/electric beater or the bowl of a stand-mixer with paddle attachment, mix together the sugar, oil, non-dairy milk, and extracts. Beat for 1-2 minutes until the mix is well blended and creamy.
Stir in the flour mixture. Add the cranberries and almonds, and mix with a large spoon or your hands until evenly incorporated. On a lightly floured surface, press the dough into a large ball. Cut the ball evenly in half. Some of the cranberries and almonds might fall out, just press them back in. Form each half into a flat log about 9" long, 3" wide and 1" tall.
Gently place the logs onto the baking sheet ensuring there's a few inches between them as they will spread during baking. Bake for 30-35 minutes or until golden. Remove from oven and let cool for 15 minutes.
Transfer to a cutting board and, pressing down firmly and swiftly with a large, sharp knife, cut each log into 1/2" slices. Place each slice cut side down on the baking tray. They can be close together but not touching as they won't spread at this point. Bake for 10 minutes, then gently flip them and bake for another 5 minutes.
Cool them on a wire rack. These keep really well in an airtight container, and they freeze well, too.
I have found freezing the dough results in a crumbly dough which was hard to work with and a drier biscotti. I recommend baking the biscotti and then freezing them if you're looking to have some for another time.