Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.
Cool the logs completely on the baking sheet on a wire rack.
Reduce oven temperature to 300 F (150 C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.
*Or substitute 24 packets Pure Via sweetener.
Makes 24 Servings Other Additional dessert ideas are available at www.purevia.ca. Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides.