1teaspoonegg white,beaten with 2 tsp. water (for brushing top of dough) *Save one teaspoon of the egg white before you add the eggs to the creamed butter and sugar.
½ cuppowdered sugar
1tablespoonlemon juice (or just enough to make a spreadable consistency.
½teaspoonpure vanilla extract
Heat oven to 325°F.
In a large bowl, beat butter with sugar until fluffy.
Before adding the eggs, save one teaspoon of egg white for brushing on the dough before baking. Beat in eggs, 1 at a time, then add vanilla extract.
In a medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 2 additions, until just combined.
Add the pecans, cranberries and lemon zest.
Form into a ball by pressing together with your hands. It may look like it is too dry and crumbly, but it comes together once you press it together.
Transfer to a lightly floured board. Divide in half and form into two logs, 12 inches long. Place on a parchment-paper-lined baking sheet. Brush with one teaspoon egg white mixed with 2 teaspoons water.
Bake at 325°F for 35 minutes.
Remove from the oven and let cool for 15- 20 minutes.
With a sharp knife, slice the logs into ½ inch slices on a slight diagonal.
Stand the slices upright on the baking sheet, spaced slightly apart.
Reduce oven temperature to 300°F and bake for an additional 30 minutes. Cookies will be slightly soft in the center but will harden as they cool.
Cool completely, then drizzle with lemon glaze. Let the glaze harden completely before storing in containers or packaging as gifts. These cookies store well in a cookie tin.
For a flavour variation, substitute 2 teaspoons of cinnamon for the lemon zest.Biscotti cookies keep well and will stay fresh for two weeks or more. Store in a container at room temperature with sheets of parchment paper between the layers to protect the chocolate. It doesn't have to be airtight. A cookie tin helps to keep biscotti crisp.These cookies freeze well. Wrap tightly and store in an airtight container. You can also freeze the dough if you like. I form it into a log, wrap it in plastic wrap and then overwrap it with foil before freezing.When you're ready to bake it, let it thaw in the fridge overnight, then slice it diagonally, place the slices upright on a baking sheet and put the sheet in the oven for the second bake.