Lemon , Cranberry Biscotti With a Hint of Cardamom

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

• Ready In: 1 hr
• Yields: 2 1/2 dozen

Ingredients

• 2 3⁄4 cups all-purpose flour
• 1  cup sugar
• 1⁄2 teaspoon ground cardamom
• 2  teaspoons baking powder
• 1  tablespoon  grated fresh lemon rind
• 1  tablespoon fresh lemon juice
• 1  tablespoon  lemon extract
• 1  tablespoon  vegetable oil
• 3  large eggs
• 1⁄4 cup dried cranberries
•  cooking spray
• 2⁄3 cup powdered sugar
• 1  tablespoon fresh lemon juice
• 3 -5  drops  yellow food coloring

Directions

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.