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My review
Raspberry Lemonade Biscotti
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18 reviews
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Mc Coy
"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!"
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Ingredients
1 h 25 m servings 118 calsOriginal recipe yields 42 servings (3 1/2 dozen)
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Directions
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Prep
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Ready In
- 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
Per Serving: 118 calories; 4.9 g fat; 16.9 g carbohydrates; 1.8 g protein; 25 mg cholesterol; 73 mg sodium. Full nutrition
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
8/28/2005
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.
Most helpful critical review
1/3/2011
- 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...
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8/28/2005
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.
1/3/2011
- 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...
8/20/2009
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 h...
6/29/2005
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. May...
5/22/2009
5 stars once I doubled the raspberries and lemon. SO GOOD and really easy!
10/12/2008
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 m...
7/29/2011
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 ad...
3/10/2008
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 w...