Slices of biscotti on a small white plate.

Cranberry Lemon Biscotti Recipe

This easy and festive Cranberry Lemon Biscotti recipe is perfect for the holidays. A crunchy Italian cookie flavored with lemon, cinnamon, and dried cranberries will be everyone's favorite on the cookie platter!
Course Breakfast, Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 small biscotti
Calories 85kcal
Author Karrie | Tasty Ever After


  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup dried cranberries , chopped
  • 3/4 cup sugar
  • 1/3 cup oil (vegetable or canola)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract


  • Preheat oven to 350F/176C degrees.
  • In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff, but still soft.
  • Turn out dough onto a lightly floured surface and divide into two equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
  • Reduce oven to 300F/148C degrees. Remove slightly cooled biscotti loaves from the pan and cut into 15 (½-3/4") slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes.
  • Remove from oven and transfer biscotti to a wire rack and let cool completely.


  • Store leftover biscotti in an air-tight container for 4-6 weeks.
  • Can freeze cooked biscotti for longer storage.


Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 31mg | Sugar: 7g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.5mg