Cranberry Lemon Biscotti

Why is it that the time between Halloween and Christmas goes by so much faster than any other time of year?  Maybe it's because I launch myself into Thanksgiving  overdrive and obsessive Christmas decorating and add Gingerbread house baking to my already overloaded to-do list. 🎄 What can I say?  I love this time of year.

Last Saturday, we decided to take advantage of one of our last "unscheduled" weekends of the year and take a hike.  It was a BEAU-TIFUL weekend in the the north Georgia mountains.  The Fall leaves were vibrant and the weather was perfect.  🍁 I can't think of a better way to kick off what I anticipate to be an exceptionally busy holiday season.  

Just in case you've never experienced a Georgia Fall - I thought I would share a few  pictures from last weekends adventures. 

We hiked and climbed and at times, even crawled our way to the top, but the incredible views from up there made every step (and blister) worth it.  The hike back down the mountain was a nice relief after the tough climb and as an added bonus, there was an amazing little vineyard at the base of the mountain. 🍷 Nothing soothes aching muscles like a nice bottle of red wine.  😅

A hike with my favorite guy followed by a great bottle of wine at the Yonah Mountain Winery was the perfect way to kick off the 2020 holiday season.  

Our little North Georgia get away inspired me to launch right into holiday baking and decorating mode.  First thing on the list - Christmas biscotti.  Biscotti is always one of the first things that I bake for the holidays.  It stores beautifully in the freezer and it's perfect for any holiday breakfast.  

Cranberry Lemon Biscotti
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3 eggs
1 1/4 cups sweetened dried cranberries
1 1/4 cups sugar
1/2 cup canola oil
1 1/2 teaspoon vanilla
1 1/2 teaspoons lemon extract
zest of 1 lemon

Combine flour, baking powder, cinnamon, salt and lemon zest. 

Whisk eggs in mixing bowl. 
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Add cranberries, sugar, oil, vanilla and lemon extract to eggs.  

Add dry ingredient to egg mixture and mix until just combined.  

Gather dough into a log. 

Divide into 3 pieces.  Gently roll each piece into a long, thin log.  

Bake biscotti 20 minutes at 350.  Reduce heat to 300.

Slice logs into 1/2" strips.  Lay on baking sheets. 

Bake 10 minutes.  Flip.  Bake an additional 10 minutes. 

Just knowing that I have a few of these holiday sweets tucked away in my freezer - makes me feel like I have the holiday baking under control.  Whatever helps me sleep better at night.  😂  

Ciao!