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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| granulated sugar: 1 cup |
| cardamom (ground): 1/2 tsp |
| baking powder: 2 tsp |
| lemon zest: 1 Tbl (grated) |
| lemon juice: 1 Tbl (fresh) |
| lemon extract: 1 Tbl |
| vegetable oil: 1 Tbl |
| eggs: 3 (large) |
| dried sweetened cranberries: 1/4 cup |
| cooking spray |
| powdered sugar (unsifted): 2/3 cup |
| lemon juice: 1 Tbl (fresh) |
| yellow food coloring: 5 drops |
Lemon , Cranberry Biscotti With a Hint of Cardamom
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- 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.