Lemon Cranberry Biscotti


1/2 cup granulated sugar
3 tablespoons canola oil
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 egg
1 and 3/4 cup Heart Healthy Bisquick Baking Mix
Yellow food coloring, if desired

Mix all ingredients in until thoroughly combined.



Form into one or two long logs on a greased baking sheet, or a baking sheet lined with parchment paper.

we recommend doing two logs at least maybe even 4 because the longer the biscotti and the bigger the LIE the more chance of breakage! I found that out this time around

Bake at 350 degrees for about 25 minutes, or until the top is slightly browned and it feels firm on top.


Lots of lemons I juiced and took my zester and got the zest off before I juiced most of the 4 shown here. The rest I am going to use in Lemon Chicken and iced tea.

Cool on sheet about ten minutes baked individual slices on the baking sheet.

Cut the ends first, because they will cook faster, in the middle will take the longest to cook. If you notice that when you’re cutting into it that it’s not quite done yet Dash immediately stop cutting!

Put the biscotti log or logs back in the oven at 350 degrees, and try again.

don’t speed up the cutting process and wait long enough for the biscotti long to cool slightly before you cut it.

Slice into slices and gently turn each slice on its side, making an additional 5 date minutes on each side at 350 degrees.
5 minutes on each side. Tongs help and make it so you don’t burn your fingers when you turn the baked slices over.

These are baked 3 times all total.

The trick with the biscotti is let your eye be the guide, rather the minutes on a clock, where baking is concerned.

Recipe greatly adapted by
Paulette Motzko from Mocha Chip Biscotti from Betty Crocker Bisquick II Cook Book.

Photographs by Paulette Motzko, PLM Studios
Copyright March 2016