Almond Biscotti

Ingredients

• 8 oz. (1 1/3 cups) unsalted almonds, toasted 
• 1/4 cup canola oil 
• 1 1/4 cups white sugar 
• 2 eggs 
• 1.5 oz. (1/4 cup) flax seed meal 
• 1 tsp. anise seeds, ground or crushed 
• 2 3/4 cups whole wheat pastry grind flour OR white all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 2 tablespoon water, if needed 

Method

Preheat oven to 325°F. In a large mixer bowl, beat together oil, sugar and eggs. Add flax and anise and mix well. Sift together flour, baking powder and salt. Add to above mixture and mix thoroughly. Dough will remain slightly crumbly; if too dry, add 1 or 2 tablespoons water to pull it together. Spray grease a large cookie sheet. Divide dough into three long piles. Patiently press dough together into 3 strips, each about 14 inches long, 2 inches wide and 3/4  inch thick. Bake in preheated oven for 30 minutes. One by one, remove each cookie strip to a large cutting board and cut diagonally into 1/2 inch slices. Turn each slice onto its side and 
return to baking sheet. Return to oven and bake another 15 minutes. Remove cookies from pan and cool on a rack. 

Makes 60 cookies. 
Per cookie: CAL: 70 ...Protein: 2 gr. ...Fat: 3.4 gr. ...Carbohydrate: 9 gr.