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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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
42
Yield:
3 1/2 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

118 calories; protein 1.8g; carbohydrates 16.9g; fat 4.9g; cholesterol 24.9mg; sodium 72.6mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2005
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
01/03/2011
- 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 soft & dense not dry & crunchy Dec. 2010 Read More
(7)
22 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/28/2005
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. Read More
(11)
Rating: 3 stars
01/03/2011
- 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 soft & dense not dry & crunchy Dec. 2010 Read More
(7)
Rating: 3 stars
06/29/2005
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? Read More
(6)
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Rating: 5 stars
08/26/2009
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. Read More
(6)
Rating: 4 stars
10/23/2006
Try adding 1 Teaspoon Raspberry Extract. Read More
(5)
Rating: 5 stars
05/23/2009
5 stars once I doubled the raspberries and lemon. SO GOOD and really easy! Read More
(4)
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Rating: 5 stars
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 messy but it mostly worked. I'd like to try these again using preserves. Read More
(4)
Rating: 3 stars
03/10/2008
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. Read More
(3)
Rating: 5 stars
07/29/2011
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 added fresh raspberries to the chocolate and dipped each cookie in the chocolate mixture. Read More
(3)
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