Lemon , Cranberry Biscotti With a Hint of Cardamom

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar,cardamom and baking powder in a large bowl.

Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).

Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.

Divide dough in half.

Shape each portion into an 8-inch-long roll.

Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes.

Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.

Cut each roll diagonally into 15 (1/2-inch) slices.

Place the slices, cut sides down, on baking sheet.

Reduce oven temperature to 325° bake for 10 minutes.

Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).

Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.