Flax seed mixture:

1. In a small pot, combine 1 part flax seed with 2 parts water. Bring the mixture to a simmer until thickened like gelatin. Remove from heat and transfer to a glass bowl. Allow to cool.

For the Biscotti:

1. Preheat Oven 350 degrees F.
2. In a large bowl, sift together the flour coco powder, baking soda and salt.
3. In a smaller bowl beat together the 3 eggs, sugar, flax seed mixture vanilla extract and almond extract.
4. Gradually stir the wet ingredients into the dry ingredients, then stir in the nuts and chopped dried cranberries.
5. Line the baking with parchment paper and place the logs on the lined baking pan.
6. Bake 20 minutes until slightly firm, then let cool about 10 minutes before slicing on a diagonal into ½ inch thick biscotti.
7. Place slices side down on the baking sheet and place back in oven for 20 – 25 minutes.
8. Let cool. Drizzle with melted chocolate if desired. Can be stored in an air-tight container for up to two weeks.