Recipe: Delicious Lemon cranberry Almond Biscotti

Lemon cranberry Almond Biscotti. This easy and festive Cranberry Lemon Biscotti recipe is perfect for the holidays. A crunchy Italian cookie flavored with lemon, cinnamon, and dried cranberries will be everyone's favorite on the cookie platter!. I also substituted almond extract for the lemon, and it is even better this way I think! Add the eggs and continue to mix, then add the lemon and orange zest until blended. Add the nuts and cranberries and then add more of the dry ingredients, a little at a time.

Form the dough into a long, wide log on the prepared baking sheet. Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well. You can have Lemon cranberry Almond Biscotti using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lemon cranberry Almond Biscotti

1. It's 3/4 cup of sugar.
2. Prepare 1/2 cup of oil.
3. You need 2 of large eggs.
4. You need of Zest of one lemon.
5. Prepare 2 tsp of vanilla extract.
6. Prepare 3/4 cup of almonds.
7. It's 1/2 cup of cranberries.
8. Prepare 1 3/4 cups of all purpose flour.
9. Prepare 2 tsp of baking powder.
10. It's Pinch of salt.
11. Prepare of Some egg wash.

Remove the biscotti from the oven, and transfer them to a rack to cool. To make glazed biscotti: Combine the confectioners' or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti. Store completely cool biscotti at room temperature, well wrapped, for a couple of weeks. Use this Almond Biscotti Recipe as the base for other biscotti recipes.

Lemon cranberry Almond Biscotti instructions

1. Preheat oven to 325 F.
2. Wish together sugar, egg, lemon zest, oil and vanilla..
3. Sift in the flour, baking powder and salt together.
4. Mix with a spatula until combined into a sticky dough.
5. Divide dough into two and shoe each half into a 12 inch long log and arrange onto parchment lined baking sheet.
6. Brush with some egg wash and bake for 25-30 minutes.
7. Let the logs cool completely before cutting.
8. Cut the logs with a sharp serrated knife into 1/2 to 3/4 inch slices.
9. Arrange back onto the tray cut side up and bake at 325 for 50 minutes or until dry and hard to your liking.
10. Store in airtight container and lasts for weeks.
11. Dip into coffee or milk or just enjoy them just as is..

Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Mix butter and sugar until smooth. Add eggs one at a time. Gradually add flour, then remaining ingredients.