Ingredients for Lemon Cranberry Biscotti With A Hint Of Cardamom
- All Purpose Flour
- ¾ cup granulated sugar
- Ground Cardamom
- 2 teaspoons baking powder
- Fresh Lemon Rind
- Fresh Lemon Juice
- Lemon Extract
- Vegetable Oil
- 2 large eggs
- Dried Cranberries
- Cooking Spray
- 2 cups powdered sugar
- A few drops yellow food coloring
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How to Make Lemon Cranberry Biscotti With A Hint Of Cardamom
- Preheat oven to 350°F (175°C).
- Lightly spoon 3 cups all-purpose flour into dry measuring cups and level with a knife.
- In a large bowl, whisk together the flour, ¾ cup granulated sugar, 1 teaspoon ground cardamom, and 2 teaspoons baking powder.
- In a separate bowl, whisk together the zest of 2 lemons, 1 tablespoon lemon juice, 1 teaspoon lemon extract, ¼ cup vegetable oil, and 2 large eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in 1 cup dried cranberries.
- Turn the dough out onto a lightly floured surface and knead gently 7-8 times.
- Divide the dough in half and shape each portion into an 8-inch-long roll.
- Place the rolls 6 inches apart on a baking sheet lined with parchment paper.
- Flatten each roll to 1-inch thickness.
- Bake for 30 minutes at 350°F (175°C).
- Remove the rolls from the baking sheet and let cool for 10 minutes on a wire rack.
- Using a serrated knife, cut each roll diagonally into 15 slices.
- Place the slices, cut sides down, back onto the baking sheet.
- Reduce oven temperature to 325°F (165°C).
- Bake for 10 minutes.
- Flip the biscotti slices.
- Bake for an additional 10 minutes, or until golden brown and crisp.
- Remove from the baking sheet and let cool completely on a wire rack.
- While the biscotti cool, prepare the glaze: Whisk together 1 tablespoon lemon juice, a few drops of yellow food coloring, and 2 cups powdered sugar until smooth. Drizzle over the cooled biscotti.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
451g
Fat
13g
Carbs
73g
