Lemon cranberry Almond Biscotti

Name: Lemon cranberry Almond Biscotti
Yield: ~48 cookies
Cuisine: American
Ingredients: 3/4 cup sugar; 1/2 cup oil; 2 large eggs; Zest of one lemon; 2 tsp vanilla extract; 3/4 cup almonds; 1/2 cup cranberries; 1 3/4 cups all purpose flour; 2 tsp baking powder; Pinch salt; Some egg wash

Fluffycakehamster @cook_6279574

The extra crunchiness of the toasted almonds combined with the fragrance of the lemon and the tartness of the cranberries makes a perfect traer to dip into your drinks or just as is!

Fluffycakehamster @cook_6279574

The extra crunchiness of the toasted almonds combined with the fragrance of the lemon and the tartness of the cranberries makes a perfect traer to dip into your drinks or just as is!

Saved

Ingredients

~48 cookies

3/4 cupsugar
1/2 cupoil
2large eggs
Zest of one lemon
2 tspvanilla extract
3/4 cupalmonds
1/2 cupcranberries
1 3/4 cupsall purpose flour
2 tspbaking powder
Pinchsalt
Some egg wash

Saved

Steps

1

Preheat oven to 325 F
2

Wish together sugar, egg, lemon zest, oil and vanilla.
3

Sift in the flour, baking powder and salt together
4

Mix with a spatula until combined into a sticky dough
5

Divide dough into two and shoe each half into a 12 inch long log and arrange onto parchment lined baking sheet
6

Brush with some egg wash and bake for 25-30 minutes
7

Let the logs cool completely before cutting
8

Cut the logs with a sharp serrated knife into 1/2 to 3/4 inch slices
9

Arrange back onto the tray cut side up and bake at 325 for 50 minutes or until dry and hard to your liking
10

Store in airtight container and lasts for weeks
11

Dip into coffee or milk or just enjoy them just as is.