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
- ⅓ cup oil, vegetable or canola
- 1 tsp vanilla extract
- ⅛ tsp lemon extract
Recipe Description
Easy biscotti recipe of the classic twice baked Italian cookie using dried cranberries and lemon extract. Delicious with tea, coffee, or even a sweet dessert wine and makes fantastic breakfast eats too! Any leftover cranberry lemon biscotti will stay fresh for 4-6 weeks in an airtight storage container.
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