Power Biscotti

Ingredients

• 2 teaspoons almond extract 
• 0.5 cup almonds sliced
• 2 teaspoons double-acting baking powder 
• 0.5 cup apricots dried chopped
• 3 large eggs 
• 2 tablespoons flaxseeds 
• 2.5 cups flour all-purpose
• 0.8 cup quick-cooking oats 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoon vegetable oil 
• 0.3 cup wheat bran 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour and the next 7 ingredients (flour through baking powder) in a large bowl.
4. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll.
5. Place the rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
6. Bake at 350 for 30 minutes.
7. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
8. Cut each roll diagonally into 15 (1/2-inch) slices.
9. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
10. Remove from baking sheet; cool completely on wire rack.