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Zest the lemon then cut it and squeeze out the juice into a small container. You should have about 2 tablespoons on 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, ¼ cup crushed candy cane and lemon zest. Add flour mixture to the butter and eggs in the mixing bowl. Stir on low to combine. 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 8 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 a baking sheet with parchment paper, place the biscotti logs on the pan 4 inches apart. 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 then drizzle with glaze and sprinkle with crushed candy cane while the glaze is still wet. Let the glaze dry completely and you're done!

Cranberry Biscotti

Demetra Overton
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins

Ingredients
  

  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 lemon zest and juice
  • 3 and 1/2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup sweetened dried cranberries
  • OPTIONAL DECORATION
  • vanilla frosting
  • sprinkles

Instructions
 

  • 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
  • OPTIONAL
  • 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