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Lemon , Cranberry Biscotti With a Hint of Cardamom
Ingredients:

2 34 cups all-purpose flour
1 cup sugar
12 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
14 cup dried cranberries
cooking spray
23 cup powdered sugar
1 tablespoon fresh lemon juice
3 -5 drops yellow food coloring

Instruction:

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.

Source: www.food.com