Lemon , Cranberry Biscotti With A Hint Of Cardamom

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

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

Recipe

• 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.