Best 10 Cranberry Lemon Biscotti Recipes

LEMON CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 F (180 C).
• Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
• Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.
• Cool the logs completely on the baking sheet on a wire rack.
• Reduce oven temperature to 300 F (150 C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.
• *Or substitute 24 packets Pure Via sweetener.

CRANBERRY LEMON BISCOTTI RECIPE

Steps:

• Preheat oven to 350F/176C degrees.
• 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. 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.
• Turn out dough onto a lightly floured surface and divide into two 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.
• Reduce oven to 300F/148C degrees. Remove slightly cooled biscotti loaves from the pan and cut into 15 (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.

LEMON CRANBERRY BISCOTTI

Steps:

• Preparation:1. Preheat oven to 350°F (180°C). 2. Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended. 3. Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch. 4. Cool the logs completely on the baking sheet on a wire rack. 5. Reduce oven temperature to 300°F (150°C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid. *Or substitute 24 packets Pure Via sweetener. Additional dessert ideas are available at www.purevia.ca.Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides. Nutritional information per serving (2 biscotti): Calories: 83, Sodium: 68 mg, Fat: 2 g, Carbohydrates: 15 g, Cholesterol: 27 mg, Protein: 2 g www.newscanada.com

LEMON , CRANBERRY BISCOTTI WITH A HINT OF CARDAMOM

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, sugar,cardamom and baking powder in a large bowl.
• 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).
• Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
• Divide dough in half.
• Shape each portion into an 8-inch-long roll.
• Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
• Bake at 350° for 30 minutes.
• Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
• Cut each roll diagonally into 15 (1/2-inch) slices.
• Place the slices, cut sides down, on baking sheet.
• Reduce oven temperature to 325° bake for 10 minutes.
• Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
• Remove from baking sheet, and cool completely on wire rack.
• Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.

PECAN-CRANBERRY BISCOTTI

Steps:

• Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
• In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
• Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
• On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

PECAN CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350F degrees.
• Finely chop half the pecans, leaving the remaining pecans as halves.
• Set aside.
• In a large bowl, combine the baking powder, flour, sugar and salt.
• Set aside.
• In a small bowl, beat together the eggs, egg yolks and vanilla.
• Add to dry ingredients and mix until sticky dough is formed.
• Stir in pecans, cranberries and lemon zest.
• Line a large baking sheet with parchment paper.
• Divide dough in half.
• With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
• With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
• Repeat with second half of dough, placing it about 4-5 inches away from first log.
• Bake until golden brown, about 25-30 minutes.
• Remove from oven and let stand for 10 minutes or until cool enough to handle.
• In the meantime, reduce oven temperature to 275F degrees.
• On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
• Place pieces, cut side down, on baking sheet.
• Bake for 20 minutes or until lightly toasted.
• Turn cookies over and bake for 20 minutes longer or until slightly dry.
• Cool on wire rack then store in an airtight container.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.