INGREDIENTS
1 1/2 cups fresh cranberries
1/2 cup palm sugar
Zest of 1 small orange
2 cups whole wheat flour
1/4 cups almond flour
3 teaspoons baking powder
1 tsp almond extract
1 egg, beaten
1/2 cup almond milk
12 tablespoons chilled unsalted butter
1/2 teaspoon salt
Extra flour
Slivered almonds, for topping

INSTRUCTIONS
1. Heat the oven to 350ºF and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
2. In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl and toss with the palm sugar and orange zest.
3. In the food processor, whiz the flour, baking powder and salt.
4. Pulse butter with the mixture in the processor until fine and crumbly.
5. Mix with the sugar and cranberries.
6. Stir in the beaten egg and milk.
7. Sprinkle the counter or a board with flour, and dump the dough and flatten.
8. Cut out rounds using a biscuit cutter or glass, put on baking sheet. Sprinkle the tops with slivered almonds.
9. Bake for about 25 minutes or until just getting golden.
10. Enjoy.

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