Raspberry Lemonade Biscotti Recipe
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Raspberry Lemonade Biscotti

By: MCBARTKO  Supporting Member (Click to learn more about Supporting Membership)
"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!"

Rating: This weblink has been rated 15 times with an average star rating of 3.9 Read Reviews (15)

Rate/Review | 756 people have saved this

Prep Time:
30 Min
Cook Time:
55 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 3 1/2 dozen
 

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 118 | Total Fat: 4.9g | Cholesterol: 27mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2005 by SUGARPLUMSCOOKIES Supporting Member (Click to learn more about Supporting Membership)
These were great! I read the other reviews, and I cut down on the eggs and only used two, and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2005 by MAMA2MONKEYC 
I have made many different kinds of biscottiand was excited to try something different.The... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2004 by MARLENE13 
Could not taste any raspberry flavor only lemon after baking. Also found the product to be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by SUEMERRITTAN 
I have to agree--I couldn't taste the raspberry or lemon flavors (after reading the reviews I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by Tree 
Try adding 1 Teaspoon Raspberry Extract. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2005 by Amy 
This was very very yummy. I added a handful of whole raspberries just for something... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2004 by JEANOM 
I doubled the amount of raspberry, but there still wasn't much flavor at all. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2004 by BB34 
Couldnt taste the raspberries. But the biscotti themselves, although plain in flavor baked up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by KIREKBERG 
I took others advice and doubled the lemon zest to 4t. (When I make it again I'll add another... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2009 by Julia 
5 stars once I doubled the raspberries and lemon. SO GOOD and really easy! MORE

 
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