Ingredients
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2 3/4 cups all-purpose flour
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1 cup sugar
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1/2 teaspoon ground cardamom
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2 teaspoons baking powder
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1 tablespoon grated fresh lemon rind
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1 tablespoon fresh lemon juice
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1 tablespoon vegetable oil
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3 large eggs
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1/4 cup dried cranberries
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cooking spray
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2/3 cup powdered sugar
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1 tablespoon fresh lemon juice
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3 -5 drops yellow food coloring
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1 tablespoon lemon extract
Instructions
- 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.