This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
Course: Breakfast, Snack
Keyword: biscotti, chocolate, cookies, lemon
Author: Beth Cato
1 1/4teaspoonbaking powder
4ounceswhite chocolate optional, to drizzle on top
Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
Line a large baking sheet with parchment paper.
In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
Biscotti can keep in sealed containers for as long as a month.