Cranberry and Lemon Biscotti

Preheat oven to 375ºF.

In a large bowl, mix flour, baking powder and salt.

In another bowl, add butter and brown sugar. Beat 2 minutes. Add the eggs, vanilla, and lemon extract. Stir in the flour mixture and lemon zest. Stir in the cranberries and nuts.

Form the dough in the bowl. Remove and cut in half. Roll each half on a lightly floured surface to 15″ long and move to a baking sheet lined with parchment paper. Flatten roll to 2-1/2″ wide.

Bake 20 minutes or till golden brown. Remove and cool on a cutting board.

Cut each diagonally into 3/4″ slices. Place back on the parchment paper and return to the oven. Bake 10 minutes. Flip and bake 10 minutes more. Cool on a wire rack then store in airtight containers.

Optional: use dried blueberries or other fruit in place of cranberries. You can also use orange extract and zest in place of the lemon.