RASPBERRY LEMONADE BISCOTTI
I bake biscotti all of the time, and I'm always trying to come up with new flavors. This is one I came up with to try and use raspberries before they went bad. My husband loves these!
Provided by Mc Coy
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 42
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 117.9 calories, Carbohydrate 16.9 g, Cholesterol 24.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 72.6 mg, Sugar 7.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jayce Pagan
[email protected]I'm new to baking, and I was a bit intimidated to try this recipe. However, I'm so glad I did! The instructions were clear and easy to follow, and the biscotti turned out beautifully. I'm so proud of myself for making these delicious treats.
jayden waine
[email protected]As a busy mom, I don't have a lot of time to spend in the kitchen. This recipe was quick and easy to follow, and the biscotti turned out perfectly. My kids loved them, and I'm happy I found a recipe that I can easily make during the week.
Zeno
[email protected]These biscotti were the perfect addition to my dessert table at my recent party. They were visually appealing and tasted amazing. My guests raved about them, and I'm sure I'll be asked to make them again soon.
Tania Mehrin
[email protected]I can't get enough of these biscotti! I've made them several times already, and they're always a hit. I love the way the raspberry and lemon flavors dance on my tongue. I highly recommend this recipe to anyone who loves biscotti.
Random staff
[email protected]I love experimenting with different flavors, so I added a bit of lavender to the batter. The result was a unique and delicious biscotti that was a hit with my friends. I can't wait to try other flavor combinations.
Ahmed Sule
[email protected]I'm vegan, so I was thrilled to find this recipe. The egg replacer worked perfectly, and the biscotti were just as delicious as the traditional version. I'll definitely be making these again.
Sam Sha
[email protected]I'm gluten-free, so I was excited to find this recipe. The biscotti were easy to make with my gluten-free flour blend, and they turned out crispy and flavorful. I'm so happy I can enjoy biscotti again!
Kawsar Moradi
[email protected]I was looking for a healthier biscotti recipe, and this one fit the bill. The use of whole wheat flour and natural sweeteners made me feel good about indulging in these delicious treats.
Mawunyo Dotse
[email protected]As a huge lemon fan, I was thrilled with these biscotti. The lemon flavor was perfectly balanced with the sweetness of the raspberries. I enjoyed them with a cup of tea in the afternoon, and they were the perfect treat.
mkhuseli mvumvu
[email protected]I love raspberries, so I was excited to try this recipe. The biscotti were even better than I expected! The raspberry flavor was bursting through, and the lemon added a nice tartness. I'll definitely be making these again.
Saqib Rehman
[email protected]I'm a beginner baker and these biscotti were a great project for me. They were easy to make and they turned out beautifully. I'm so glad I tried this recipe.
Amarachukwu Okonkwo
[email protected]These biscotti were a hit at my party! Everyone loved the unique flavor and the festive appearance. I will definitely be making these again for future gatherings.
INSE SKE
[email protected]I've made biscotti many times before, but this recipe is by far my favorite. The raspberry and lemon flavors are so well-balanced, and the biscotti are perfectly crispy.
Ali Aki
[email protected]Yum! These biscotti were so easy to make and they turned out so good. I love the chewy texture and the bright, citrusy flavor.
Imran Kakar
[email protected]These biscotti were absolutely delightful! The combination of raspberry and lemon was perfect, and the biscotti had just the right amount of sweetness. I'll definitely be making these again.