Meyer Lemon Cranberry Biscotti

Meyer Lemon Cranberry Biscotti

Bright, beautiful, and loaded with flavor, these biscotti are a pretty and welcome addition to any sweet table at the holidays. The combination of zesty lemon and tart cranberries lights up these biscotti.
Course Dessert
Cuisine Italian


  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup dried cranberries
  • 2 tablespoons Meyer lemon zest
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3 tablespoons butter melted
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 teaspoons vanilla extract


  • Preheat the oven to 350°F.
  • Measure the flour, sugar, lemon zest, and baking powder into a bowl, and mix together thoroughly.
  • In a separate bowl, add the eggs and beat lightly until frothy.
  • Add the butter, lemon juice, and vanilla extract. Blend together.
  • Now add the wet ingredients to the flour mixture and stir together until well blended. The dough should be stiff in texture.
  • Lightly flour the counter or other surface and knead gently. Divide the dough in half, rolling each into a log.
  • Place the dough logs on a parchment paper lined baking sheet. Flatten each log to and oval shape.
  • Bake the logs for about 25 minutes. The biscotti logs should be firm. Allow them to cool on a rack.
  • Once cooled, slice them diagonally to 1/2" cookies and place back on the baking sheet.
  • Heat the oven to 300°F and bake the sliced biscotti another 15 to 18 minutes.
  • Cool before eating.


Gift Idea: Place them in a clean, decorative container and gift a lucky loved one with this homemade goodness!
Keyword Meyer lemons
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