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.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until well combined.
In another bowl, beat the eggs lightly. Stir in the melted butter, lemon zest, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until a dough begins to form.
Fold in the chopped dried cranberries, ensuring they're evenly distributed.
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.
If using the egg wash, brush a light layer over the top of the log for a shiny finish.
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.
Reduce the oven temperature to 325°F (160°C).
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.
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.
Remove the biscotti from the oven and transfer to a wire rack to cool completely.
Store the cooled biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 229.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 535 mg | 11% | |
*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.
