Description
Raspberry Lemonade Biscotti is a delightful treat that combines the tartness of fresh raspberries with the zesty flavor of lemon. Perfect as a snack or paired with your favorite beverage.
Ingredients
Scale
- 1 cup Fresh Raspberries
- 1 tablespoon Granulated White Sugar
- 1 drizzle Canola or Vegetable Oil
- 1 cup Butter (2 sticks)
- 1.33 cups Granulated White Sugar
- 2 large Large Eggs
- 4 teaspoons Grated Lemon Zest divided
- 4.25 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.25 cup Raspberry Jam
- 0.5 cup Fresh Raspberries each raspberry gently sliced into fourths
Instructions
- Preheat your oven to 400℉.
- In a small bowl, toss together the fresh raspberries, granulated white sugar, and a light drizzle of canola oil.
- Spread the raspberry mixture onto a small, rimmed baking sheet and bake for about 5 to 7 minutes.
- Remove the baked raspberries and transfer them to a fine sieve set over a bowl to drain excess juice.
- In a large mixing bowl, combine softened butter and granulated white sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated lemon zest.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt; gradually add to the wet ingredients.
- Gently fold in the baked raspberries and raspberry jam.
- Divide the dough into two equal portions and shape each into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet.
- Bake the logs for 25 to 30 minutes, until firm and lightly golden.
- Allow the logs to cool on the pan for about 10 minutes before transferring to a cutting board.
- Slice the logs diagonally into ¾-inch thick pieces using a serrated knife.
- Return the sliced biscotti to the baking sheet, cut side up, and bake for an additional 15 to 20 minutes.
- Let the biscotti cool completely on a wire rack before serving.
Notes
- Drizzle some reserved raspberry juice over the biscotti for added flavor.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg