Lemon Cranberry Biscotti
This year, spread some holiday cheer to a friend, neighbour, or colleague with a freshly baked batch of crisp and flavourful biscotti.
Ingredients
- 2-1/4 cups all-purpose flour 550 mL
- 1 cup Pure Via Granulated sweetener* 250 mL
- 1 cup dried cranberries 250 ml
- 2 tbsp grated lemon peel 30 ml
- 2 tsp baking powder 10 ml
- 3 large eggs
- 3 tbsp butter melted, 45 ml
- 2 tbsp fresh lemon juice 30 ml
- 2 tsp vanilla 10 ml
Instructions
- Preheat oven to 350 F (180 C).
- 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.
Notes
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.
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