Light, delicious and crunchy, my lemon cranberry biscotti is the perfect addition to your spring brunch menu.
3 ¼ c. all-purpose flour
1 Tbsp. baking powder
½ c. canola oil
1 c. sugar
1 Tbsp. lemon extract
Zest of 1 lemon
3 Tbsp. dried cranberries
6 oz. white chocolate chips
¼ c. slivered almonds
1 c. water
Preheat oven to 375°.
Heat water to boiling on stove top over medium heat. Once boiling, remove from heat and add dried cranberries. Allow to sit about 5 minutes or so to rehydrate.
In large bowl of stand mixer fitted with beater attachment, combine eggs, oil, sugar and lemon extract. Mix until creamy.
In separate bowl, sift flour and baking powder. Add dry ingredients to mixing bowl and mix until just combined.
Drain water from cranberries and pour into mixing bowl. Add white chocolate chips and almonds and continue mixing until well incorporated.
Divide dough into two portions. Form each section into long logs the length of baking sheet lined with silicone baking pad.
Use your hands to pat each one down to about ½ inch thickness.
Bake at 375° for 30 minutes. Remove from oven and allow to cool to the touch. Once cooled, use a serrated knife to cut into ½ inch slices. Lie each one cut-side up on baking sheet. Bake for additional 10-12 minutes on each side until lightly toasted.
I didn’t frost or glaze this batch, but you can mix up a little powdered sugar, milk and lemon extract to drizzle over these for a little added sweetness.