Lemon Cranberry Biscotti with a Hint of Cardamom

Brighten up your next coffee break with these Lemon Cranberry Biscotti with a Hint of Cardamom—a perfect marriage of zesty citrus, tart cranberries, and warm, aromatic cardamom. These twice-baked Italian-style cookies are delightfully crisp, making them ideal for dipping into coffee, tea, or hot cocoa. With a simple yet flavorful dough infused with lemon zest and finished with pops of chewy dried cranberries, these biscotti are as beautiful as they are delicious. The subtle cardamom adds a unique and exotic twist, elevating the flavor profile to something truly special. Easy to prepare and boasting a long shelf life, this recipe is perfect for gifting or stocking your pantry with a sophisticated treat.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cardamom
• 0.25 teaspoon Salt
• 2 large Eggs
• 4 tablespoons Unsalted butter, melted and slightly cooled
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 0.67 cup Dried cranberries, chopped
• 1 egg wash Egg wash (optional: 1 egg beaten with 1 tablespoon of water)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until well combined.

Step 3

In another bowl, beat the eggs lightly. Stir in the melted butter, lemon zest, and vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients and stir until a dough begins to form.

Step 5

Fold in the chopped dried cranberries, ensuring they're evenly distributed.

Step 6

Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape the dough into a log approximately 10 inches long and 3 inches wide. Flatten the top slightly for even baking.

Step 7

If using the egg wash, brush a light layer over the top of the log for a shiny finish.

Step 8

Bake in the preheated oven for 25 minutes, or until the log is firm to the touch and lightly golden. Remove from the oven and allow it to cool for 10 minutes.

Step 9

Reduce the oven temperature to 325°F (160°C).

Step 10

Using a serrated knife, carefully slice the log into 1/2-inch thick biscotti pieces. Arrange the slices cut side down on the baking sheet.

Step 11

Return the biscotti to the oven and bake for 10 minutes. Flip each piece over and bake for an additional 10 minutes, until the biscotti are crisp and golden.

Step 12

Remove the biscotti from the oven and transfer to a wire rack to cool completely.

Step 13

Store the cooled biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	(724.3g)

Amount per serving	% Daily Value*
Calories	2387.3

Total Fat 60.8g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat g
Cholesterol 589mg	0%
Sodium 1225.1mg	0%
Total Carbohydrate 427.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 229.5g
Protein 41.3g	0%

Vitamin D 122IU	0%
Calcium 135.6mg	0%
Iron 14.0mg	0%
Potassium 534.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 6.8%

Carbs: 70.6%