Lemon Cranberry Biscotti/Mandelbroit
By Leora Barak RHN
1/3 cup organic cane sugar
5 tbsps coconut oil, melted
1 tsp almond extract (you may use vanilla extract too)
1 tbsp lemon zest (grated lemon peel)
1.5 cups almond meal
Pinch of salt
1 tsp baking powder*
1/4 cup chopped pistachios
1/4 cup dried cranberries/cherries
Preheat oven to 350F.
Cream the oil and the sugar. Add the egg, extract and zest.
Add all dry ingredients, cranberries and nuts. Mix well.
Pour the mixture onto a piece of parchment paper and gently shape into a log with the help of the paper. Carefully, move the paper with the log onto an oven pan.
Bake for 30 minutes.
Remove log from oven and allow to cool for 30-60 minutes.
Using a large sharp knife, slice the log and place the pieces back onto the parchment-laid pan, facing sideways.
Bake for additional 15 minutes, or longer if you like them well done/crunchier.
* Depending on individual levels of kashrut, baking powder may have to be omitted during Passover.