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How to Make Raspberry Lemonade Biscotti - A Step-by-Step Guide

Are you looking for a delicious and unique biscotti recipe to add to your baking repertoire? Look no further than this irresistible Raspberry Lemonade Biscotti. This recipe takes the classic Italian cookie and gives it a refreshing twist with the addition of tangy raspberry and zesty lemon flavors. The result is a crunchy, sweet treat that is perfect for enjoying with a cup of coffee or tea.

Making biscotti may seem intimidating, but this recipe is actually quite simple to follow. With ju...

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Ingredients

  • ¾ cup fresh raspberries
  • 2 tablespoons white sugar
  • 1 cup butter, softened
  • 1 ⅓ cups white sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 42
  • Yield: 3 1/2 dozen

  • Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
  • In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  • Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  • Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
  • Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

    • Nutrition

    118 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 25mg
    • Sodium: 73mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 11mg
    • Iron: 1mg
    • Potassium: 23mg

    Categories

    Sweet recipes
    Baked goods recipes
    Dessert recipes
    Snack recipes
    Biscuit recipes