Lemon Cranberry Biscotti With A Hint Of Cardamom

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Crunchie, tart, sweet,and good! The cooking time is total.

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Steps

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Preheat oven to 350.

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Lightly spoon flour into dry measuring cups.

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Level with a knife.

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Combine flour , sugar , cardamom and baking powder in a large bowl.

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Combine rind , 1 tablespoon lemon juice , extract , oil , and eggs , and add to flour mixture , mix in cranberries stirring until well-blended.

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Turn dough out onto a lightly floured surface.

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Knead lightly 7 to 8 times.

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Divide dough in half.

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Shape each portion into an 8-inch-long roll.

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Place rolls 6 inches apart on a baking sheet coated with cooking spray.

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Flatten each roll to 1-inch thickness.

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Bake at 350 for 30 minutes.

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Remove the rolls from baking sheet.

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Cool for 10 minutes on a wire rack.

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Cut each roll diagonally into 15 slices.

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Place the slices , cut sides down , on baking sheet.

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Reduce oven temperature to 325 bake for 10 minutes.

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Turn cookies over.

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Bake an additional 10 minutes.

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Remove from baking sheet , and cool completely on wire rack.

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Combine 1 tablespoon lemon juice , yellow food coloring and powdered s.

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Ingredients

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all-purpose flour, sugar, ground cardamom, baking powder, fresh lemon rind, fresh lemon juice, lemon extract, vegetable oil, eggs, dried cranberries, cooking spray, powdered sugar, yellow food coloring