Lemon , Cranberry Biscotti With a Hint of Cardamom

Recipe by Rita1652
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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