Zest the lemon then cut it and squeeze out the juice into a small container. You should have about 2 tablespoons of lemon juice
Cream butter, salt and sugar in the bowl of your mixer about 3 minutes or by hand for about 6 minutes.
Add in eggs one at a time beating well between adding each egg.
Add 1 tablespoon lemon juice
In another bowl combine flour, baking powder, and lemon zest. Add flour mixture to the butter and eggs in the mixing bowl. Stir on low to combine.
Mix in the cranberries
Take a piece of plastic wrap about a foot long and put half of the biscotti dough onto the plastic wrap in a log shape about 2 inches wide and 9 inches long. Wrap the biscotti log in the plastic and repeat with the other half of the biscotti dough. Refrigerate for an hour before baking.
Heat the oven to 350
Line 2 baking sheets with parchment paper, place the biscotti logs on each one. Bake for 35 to 40 minutes or until the biscotti is firm to the touch.
Let the biscotti cool completely then slice into ½ inch slices .
Place the biscotti back onto the pan and bake at 275° for 15 additional minutes.
Let the biscotti cool completely
Melt a cup of frosting in the microwave for 15-20 seconds, until it is smooth and dippable, then stir.
Dip the end of each biscotti into the frosting then add sprinkles
Let dry on parchment paper until set