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Raspberry Lemonade Biscotti
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Expertly crafted raspberry biscotti, a delicious spin on a classic treat, cherished by my husband.
Ingredients:
  • 0.75 cup fresh raspberries
  • 2 tablespoons white sugar
  • 1 cup butter, softened
  • 1.3333333730698 cups white sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • 4.25 cups all-purpose flour
  • 0.5 teaspoon salt
Instructions:
  • In a small saucepan over medium heat, combine raspberries and 2 tablespoons of sugar. Bring to a boil. Simmer, stirring occasionally, until reduced by one-third. Remove from heat, strain through a sieve to remove seeds, and let cool.
  • Cream the butter and 1 1/3 cups of sugar in a large bowl until fluffy. Add the eggs one at a time, mixing well. Stir in the raspberry sauce and lemon zest. Combine the flour, baking powder, and salt, then fold into the batter. Chill in the refrigerator for 10 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease two cookie sheets.
  • Take the dough and separate it into four equal parts. Shape each piece into a 12-inch long log on a lightly floured surface. Put two logs on each cookie sheet and flatten them to 3 inches wide, ensuring there is at least 2 inches of space between each log.
  • Bake in the preheated oven for 30 minutes until firm but still tender. Remove and let cool for at least 10 minutes before serving.
  • Transfer the biscotti bars to a cutting board and slice into 3/4 inch wide pieces using a serrated knife. Place the slices back on the baking sheets with the cut side facing downwards.
  • After baking for 8 minutes, flip the cookies and bake for another 8 minutes until lightly toasted on both sides. Allow them to cool completely before storing in an airtight container.

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