04Combine 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).
05Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
06Divide dough in half.
07Shape each portion into an 8-inch-long roll.
08Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
09Bake at 350° for 30 minutes.
10Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
11Cut each roll diagonally into 15 (1/2-inch) slices.
12Place the slices, cut sides down, on baking sheet.
13Reduce oven temperature to 325° bake for 10 minutes.
14Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
15Remove from baking sheet, and cool completely on wire rack.
16Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.