Courtesy of

Lemon Cranberry Biscotti

Contributed by: News Canada

This year, spread some holiday cheer to a friend, neighbour, or colleague with a freshly baked batch of crisp and flavourful biscotti.


  • 2-1/4 cups (550 mL) all-purpose flour
  • 1 cup (250 mL) Pure Via Granulated sweetener*
  • 1 cup (250 ml) dried cranberries
  • 2 tbsp (30 ml) grated lemon peel
  • 2 tsp (10 ml) baking powder
  • 3 large eggs
  • 3 tbsp (45 ml) butter, melted
  • 2 tbsp (30 ml) fresh lemon juice
  • 2 tsp (10 ml) vanilla


Preheat oven to 350F (180C).

Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.

Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.

Cool the logs completely on the baking sheet on a wire rack.

Reduce oven temperature to 300F (150C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.

*Or substitute 24 packets Pure Via sweetener.

Additional dessert ideas are available at Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides.

Serving Size: Makes 24 Servings

Find this page online at: