Raspberry- Lemonade Biscotti

The recipe Raspberry- Lemonade Biscotti could satisfy your Mediterranean craving in roughly 1 hour and 25 minutes. This recipe serves 42 and costs 21 cents per serving. One portion of this dish contains around 2g of protein, 19g of fat, and a total of 240 calories. 96 people found this recipe to be yummy and satisfying. A few people really liked this hor d'oeuvre. If you have salt, vegetable oil, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, you might also like recipes such as Summer Celebration Lemonade Biscotti, Pistachio, Raspberry, and White Chocolate Biscotti, and Raspberry Lemonade.

Servings: 42

Preparation duration: 35 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Roast the raspberries: Preheat oven to 400 degrees F. In a small bowl, gently toss raspberries with sugar and a light drizzle of oil. Spread on a small, rimmed baking sheet and bake 5 to 7 minutes, just until raspberries are softened and fragrant. Remove from oven and scoop into a sieve placed over a bowl to drain juices. Let sit while you prepare the dough, then toss juice and save raspberries.2. Prepare the dough: In a large bowl, use an electric mixer to cream together butter and 1 1/3 cups sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the drained roasted raspberries and 2 teaspoons lemon zest until well-blended. In a separate bowl, whisk together flour, baking powder and salt; stir into the batter. Gently stir in raspberry jam last until almost incorporated. Cover and refrigerate for about 10 minutes.3. Preheat oven to 350°. 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. Gently press pieces of cut raspberries randomly on the top of each of the logs. Sprinkle remaining lemon zest on top too, gently patting into the top of the dough.5. Bake for 30 minutes until firm but not crisp. Remove from oven and cool for 10 minutes. (keep oven on)6. Place biscotti loaves on cutting board. Use a serrated knife to cut into 3/4-inch-wide slices. Return the slices to the baking sheets cut side down.7. Bake an additional 8 minutes, then turn the cookies over, and bake for 8 minutes more, or until lightly toasted on each side. Watch the biscotti closely- it should be dry and lightly browned. If you prefer crispier biscotti, you may wish to extend the baking time a little bit on each side. 8. Cool completely. Store in an airtight container.

 

Step by step:

1. Roast the raspberries: Preheat oven to 400 degrees F. In a small bowl, gently toss raspberries with sugar and a light drizzle of oil.

2. Spread on a small, rimmed baking sheet and bake 5 to 7 minutes, just until raspberries are softened and fragrant.

3. Remove from oven and scoop into a sieve placed over a bowl to drain juices.

4. Let sit while you prepare the dough, then toss juice and save raspberries.

5. Prepare the dough: In a large bowl, use an electric mixer to cream together butter and 1 1/3 cups sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the drained roasted raspberries and 2 teaspoons lemon zest until well-blended. In a separate bowl, whisk together flour, baking powder and salt; stir into the batter. Gently stir in raspberry jam last until almost incorporated. Cover and refrigerate for about 10 minutes.

6. Preheat oven to 350°. Lightly grease two cookie sheets.

7. Divide the dough into four equal parts. Form each piece of dough into a 12-inch long log shape on a lightly floured surface.

8. 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. Gently press pieces of cut raspberries randomly on the top of each of the logs. Sprinkle remaining lemon zest on top too, gently patting into the top of the dough.

9. Bake for 30 minutes until firm but not crisp.

10. Remove from oven and cool for 10 minutes. (keep oven on)

11. Place biscotti loaves on cutting board. Use a serrated knife to cut into 3/4-inch-wide slices. Return the slices to the baking sheets cut side down.

12. Bake an additional 8 minutes, then turn the cookies over, and bake for 8 minutes more, or until lightly toasted on each side. Watch the biscotti closely- it should be dry and lightly browned. If you prefer crispier biscotti, you may wish to extend the baking time a little bit on each side.

13. Cool completely. Store in an airtight container.

Nutrition Information: