Reviewed: Aug. 20, 2009

I took others advice and doubled the lemon zest to 4t. (When I make it again I'll add another teaspoon.) And, because I'm lazy and cheap I just used 3/4 cup of some cherry berry preserves I had on hand. YUM!! The texture is slightly different than your standard biscotti, but it still great.

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KIREKBERG

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Reviewed: May 22, 2009

5 stars once I doubled the raspberries and lemon. SO GOOD and really easy!

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Julia

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Reviewed: Jan. 21, 2009

It was wonderful... I have hated biscotti all of my life.... I made for my dad who loves it, we (my mother and I) made some modifications to the amount of time we baked it, so that it would not be as hard and we put chocolate on it....I was to die for....

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stepa pumpkinpie

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Reviewed: Oct. 12, 2008

I thought these had a very nice, subtle flavor. I used a little less sugar and 2 eggs. I don't have a fine strainer, so I used pantyhose to separate the raspberry juice from the seeds. Kind of messy, but it mostly worked. I'd like to try these again using preserves.

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Heliftsmeup

Cooking Level: Beginning

Home Town: Reading, Pennsylvania, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Sep. 4, 2008

I wanna make 1/3 of this recipe but I'm kinda running low on eggs so would it be ok if I replaced the 1 egg with 2 tbs of potato starch & 2 tbs of water????? And what can I do to intensify the lemon & raspberry flavor without one over-powering the other?????

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DebbieRoo7994

Cooking Level: Professional

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Reviewed: Jul. 28, 2008

I followed others suggestions to add the raspberry flavoring and I also doubled the lemon zest...these are great!!! I was even asked to make them for a wedding reception to use with the chocolate fountain...everyone loved them!!!

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PATTY22

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Reviewed: Mar. 10, 2008

I have to agree--I couldn't taste the raspberry or lemon flavors (after reading the reviews I added extra raspberry syrup and a few teaspoonfuls of lemon juice). I think if I did this again, I would opt for the raspberry extract and not waste fresh (and EXPENSIVE) raspberries in this. However, I absolutely loved the base recipe. I have been experimenting with biscotti recipes and this one had a wonderful texture and wasn't too sweet or soft or hard.So, I'll definitely make this again, but play around with other flavors.

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SUEMERRITTAN

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Reviewed: Sep. 3, 2007

I took Tree's advice and added a touch of raspberry flavoring to the fresh raspberries just to intensify the flavor and YUM, these turned out awesome!

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SHERRY-LYNN

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Reviewed: Oct. 23, 2006

Try adding 1 Teaspoon Raspberry Extract.

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Tree

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Reviewed: Aug. 28, 2005

These were great! I read the other reviews, and I cut down on the eggs and only used two, and added 1/4 cup raspberry jam. Turned out perfectly. Thanks, mcbartko.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jul. 29, 2005

This was very very yummy. I added a handful of whole raspberries just for something different. It has a nice hint of raspberry and lemon.. nothing overpowering. I am newly pregnant and I can actually eat these. :)

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Amy

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Reviewed: Jun. 29, 2005

I have made many different kinds of biscottiand was excited to try something different.The uncooked dough had a nice lemon/raspberry flavor, but the raspberry flavor got lost in the baking. Maybe use a rapberry jam or preserves instead of fresh?

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MAMA2MONKEYC

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Reviewed: Sep. 7, 2004

I doubled the amount of raspberry, but there still wasn't much flavor at all.

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JEANOM

Cooking Level: Intermediate

Home Town: Jeffersonville, Pennsylvania, USA

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Reviewed: Jun. 6, 2004

Couldnt taste the raspberries. But the biscotti themselves, although plain in flavor baked up very nicely, directions easy to follow. I will try again but maybe double the berries- reduce them as much as possible so the dough doesnt get sticky.

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