Lemon , Cranberry Biscotti With a Hint of Cardamom

Total Time
Prep 10 mins
Cook 50 mins

Crunchie, Tart, Sweet,and good! The cooking time is total.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar,cardamom and baking powder in a large bowl.
  4. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).
  5. Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
  6. Divide dough in half.
  7. Shape each portion into an 8-inch-long roll.
  8. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
  9. Bake at 350° for 30 minutes.
  10. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
  11. Cut each roll diagonally into 15 (1/2-inch) slices.
  12. Place the slices, cut sides down, on baking sheet.
  13. Reduce oven temperature to 325° bake for 10 minutes.
  14. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
  15. Remove from baking sheet, and cool completely on wire rack.
  16. Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.
Most Helpful

Delicious, Biscotti's, Love the lemon flavor, with the hint of cardamon. Next time I am going to use more cranberries. The icing adds a nice touch to the biscotti. I served some to Our DS & DDIL after dinner this eve they really enjoyed them. Rita the recipe is a keeper, thank you.

Barb Gertz December 07, 2003

Not one of my favorites which surprised me because I love lemon flavor anything usually. Thanks for sharing.

Chris Reynolds January 29, 2013

A wonderfully flavorful biscotti. I added an extra handful of cranberries, and next time I think that I will put even more in. They taste good with and without the glaze; it adds a kick, but it overpowers the cardamom, in my opinion. Also, I would definitely recomend throwing the dough into the fridge for a few hours so that it will stiffen up and be easier to handle - I did that and had no problem with mine.

Oenophilly February 15, 2009