Make this easy and festive Cranberry Lemon Biscotti for a Christmas cookie platter…and for Santa!

Is Christmas really a little over a week away?  Where has the time gone?  I thought it was just Thanksgiving last week?  Obviously, I don’t look at the calendar as much as I should and, in my defense, I’ve been spending all my free time in the kitchen, baking goodies to give away for Christmas.  I had the best intentions to turn this year’s holiday baking extravaganza into several recipe posts and have even gone as far as to take photos of all the treats.  Then I realized the other day I have absolutely no time to sit down and actually write the posts for these recipes.  What’s up with this food blogging business?  I’ve got to make the food, take pics, and write?  Geez…well, I guess I could always just post the photos and the recipe and say “Here ya go!  Peace out and Merry Christmas!”

 

Here ya go!  Peace out and Merry Christmas!

 

Just kidding….

During my undergrad college years, I had a wholesale biscotti business, where I sold the Italian twice-baked cookies to local coffee shops and restaurants.  One of my best sellers was a cranberry orange one and everyone just loved it, especially for breakfast.  I planned to bake some for Christmas goodies and figured it would also make a great recipe post, until I got out my bottle of orange extract and realized it was empty.  Now, I live exactly 1.5 miles from a grocery store but I’ll be damned if I will ever get in my car and drive to the store to buy a much needed food item to finishing cooking or baking something.  So instead, I substituted a few drops of a food grade lemon essential oil for the orange extract.  Guess what?  I actually liked it better than the original orange recipe.  It’s like a lemon poppy seed cookie without the poppy seeds…and with cranberries, of course.   Yes folks, it’s a win-win this holiday season, as long as sugar is involved.

I’ve got nothing else to say so please enjoy the following pictures of biscotti in various cooking stages.

Not tryin’ to toot my own horn but I like this close up shot a lot.  Toot, toot!!

Add this easy and delicious Cranberry Lemon Biscotti  to your holiday baking schedule.  Also, Santa thanks you in advance for leaving a plate of these out on Christmas Eve

5.0 from 11 reviews

Cranberry Lemon Biscotti

 

Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Tasty Ever After

Serves: 30 small biscotti

Ingredients

• 2 cups all-purpose flour
• 1¼ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 eggs
• ¾ cup dried cranberries, chopped
• ¾ cup sugar
• â…“ cup oil, vegetable or canola
• 1 tsp vanilla extract
• â…› tsp lemon extract

Instructions

1. Preheat oven to 350. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Mix all together until thoroughly combined. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff but still soft.
2. Turn out dough onto a lightly floured surface and divide into three equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
3. Reduce oven to 300 degrees. Remove slightly cooled biscotti loaves from the pan and cut into ½-3/4" slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes. Remove from oven and transfer biscotti to a wire rack and let cool completely. Store leftovers in a covered container for 4-6 weeks.

3.5.3208

 

The post Cranberry Lemon Biscotti appeared first on .