Cranberry Raisin and Lemon Biscotti

Hello everyone!! I just thought I had to share this post with you guys. Yesterday I made a fresh batch of biscotti with lemon, cranberry and raisin. These flavors go together deliciously! (A very technical term πŸ˜‚πŸ˜‚). The dried fruit and the lemon pair so well together I almost couldn’t stop eating them! If your not a fan of the dried fruit I used here that’s totally fine! Any dried fruit/ nuts and/ or citrus zest (although I would suggest either orange or lemon) will work here. Just make sure you stick to the quantities of each thing. I did manage to restrain myself πŸ˜‚πŸ˜‚. Another great thing about this recipe is that you get around 35-50 biscotti. YES. That many. Its awesome!! I love these cookies with a cup of tea, but coffee works too. Enjoy 😊!!


For this picture I fit as many as I could on one tray. There were about 25 I couldn’t fit!!


Cranberry Raisin and Lemon Biscotti Recipe




3 cups (450g) all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

10 tbs. canola oil (you can also use melted butter if that is what you have)

1-1/3 cups (315g) granulated sugar

4-1/2 tsps. zest (lemon/orange)

2 eggs

3 tbs. juice (lemon/orange)

1 cup (120g) of raisins (red or golden)

1 cup (120g) of dried cranberries

(keep in mind that you can add any dried fruit or nuts, just make sure it equals to 2 cups, or 120g.)

Milk (optional) (I used almond milk, but you can use any kind)

Additional sugar (optional)



Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius)

Lightly grease or line three cookie sheets with parchment paper. (I used a silicone baking mat, but use whatever you have on hand). If you don’t have three cookie sheets you can take turns with the dough in the oven.

In a medium sized bowl, combine the flour, baking powder, salt, and baking soda, and set aside.

In a large bowl add the oil/butter, sugar, and lemon/orange zest. Mix until combined. Then add the two eggs, one at a time, until they are combined. Add the lemon/orange juice, and mix until combined. Then add the dried fruits and/or nuts and stir into the wet mixture.

Add the flour mixture to the wet mixtureΒ in three additions, folding the dough until it’s combined.

(I would suggest using a spatula for the folding so you don’t end up with a tough dough).

Divide the dough into three equal portions. Put a dough portion on a cookie sheet and form it into a log.

Brush the log with milk and sprinkle the tops with sugar if desired. Chill the dough for 15 minutes. Bake the log for 25-40 minutes, or until golden brown. (It should expand quite a bit so don’t be worried when this happens).

Take the log out of the oven and cool for 20 minutes. Then cut the log diagonally into equal slices to shape the biscotti. Place the biscotti pieces cut side down onto the baking sheet and bake for seven minutes. Then turn them over and bake for seven minutes again. Take them out of the oven and let them cool completely.

By then, they should have that delicious biscotti crunch that we all know and love. πŸ˜‹πŸ˜‹

Repeat this process with the other two logs of dough.


(These cookies will stay for three days at room temperature if you store them in an air tight container, or freeze them for up to three months).


Vegan Substitutes

Use 2 tbs. of ground flax seed and 6 tbs. of water for the eggs.



26 thoughts on “Cranberry Raisin and Lemon Biscotti

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