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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 small biscotti
- 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