Raspberry Lemonade Biscotti
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!
- ¾ cup fresh raspberries
- 2 tablespoons white sugar
- 1 cup butter, softened
- 1 ⅓ cups white sugar
- 3 eggs
- 2 teaspoons grated lemon zest
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1. 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.
- 2. 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.
- 3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
serving: 3 1/2 dozen
calories: 117.9 kcal
carbohydrates: 16.9 g
protein: 1.8 g
saturated fat: 2.9 g
cholesterol: 24.9 mg
sodium: 72.6 mg
fiber: 0.5 g
sugar: 7.1 g