"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!" — MCBARTKO
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1 1/3 cups
grated lemon zest
4 1/4 cups
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.
- needed more raspberry flavor, so I - used 1/2 c. seedless raspberry jam & 1-2 Tbsp. rasp. flavoring - used 4-5 tsp. lemon zest (from 2 lemons) - made 2 big loaves on 12 x 18 pan - good flavor, soft & dense, not dry & crunchy Dec. 2010
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?
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.
Try adding 1 Teaspoon Raspberry Extract.
5 stars once I doubled the raspberries and lemon. SO GOOD and really easy!
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.
These Biscottis were very good. I would add more lemon and also more raspberries next time I make them, you can only taste a hint of the raspberry and lemon, I also melted some chocolate and added fresh raspberries to the chocolate and dipped each cookie in the chocolate mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Lemonade Biscotti
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 44
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