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:

1 teaspoon baking powder

1 cup butter, softened

2 large eggs

4 1/4 cups all-purpose flour

1 1/3 cups granulated white sugar

4 teaspoons grated lemon zest, divided

1/2 cup fresh raspberries, each raspberry gently sliced into fourths

1/4 cup raspberry jam

1/2 teaspoon salt

drizzle of canola or vegetable oil

Equipment:

bowl

oven

baking sheet

sieve

hand mixer

whisk

serrated knife

cutting board

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:

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

When cranberries are ripe, they bounce like a rubber ball.

Food Joke

For all you Sadies out there, an explanation to help you understand ‘man-speak’ [My thanks to Stan C for the following] IT`S A GUY THING: There’s no rational thought pattern connected with this and you have no chance at all of making it logical. CAN I HELP WITH DINNER?: What he really wanted to say was, "Why isn`t dinner already on the table?" UH HUH; SURE, HONEY; OR YES, DEAR: This is a conditioned response and means absolutely nothing. IT WOULD TAKE TOO LONG TO EXPLAIN: This is another way of saying, "I have no idea how it works." I WAS LISTENING TO YOU. IT`S JUST THAT I’VE THINGS ON MY MIND: What this really means is, "I wasn’t listening to you because I was wondering if that blond over there was wearing a bra." TAKE A BREAK DARLING, YOU’RE WORKING TOO HARD: What he really wanted to say was, "I can`t hear the football match on the TV. Please turn off the vacuum cleaner." THAT`S INTERESTING, DEAR: This is another way of saying, "Are you still talking?" YOU KNOW HOW BAD MY MEMORY IS: This means, "I remember all the words to `My Way`; the name of the first girl I kissed; and the registration numbers of every car I`ve owned - but I forgot your birthday." I WAS THINKING ABOUT YOU SO I GOT YOU THESE FLOWERS: This really means, "The girl selling flowers on the corner was a real beauty, so I bought some from her." HEY, I`VE GOT MY REASONS FOR WHAT I`M DOING: But what he didn’t add was, "And I sure hope I think of some pretty good reasons soon.” WHAT DID I DO THIS TIME?: What he really wanted to say was, "What did you catch me at this time?" I HEARD YOU: What this means is, "I haven`t the foggiest clue what you just said and I’m hoping desperately that I can fake it well enough so that you don`t spend the next 3 days yelling at me. YOU KNOW I COULD NEVER LOVE ANYONE ELSE: This really means, "I’m used to the way you shout at me, and I realise it could be worse." YOU LOOK TERRIFIC: What he really wanted to say was, "Please don`t try on one more outfit, I`m absolutely starving."

Popular Recipes
5-Ingredient Mexican Baked Hummus Dip

The Lemon Bowl

Low Carb Shortbread

Food Fanatic

Mediterranean Style Paninis

Picky Eater Blog

Four Berry Thumbprint Cookies

Can't Stay out of the Kitchen

Gluten-Free Honey-Nuts-n-Oats Pancakes

Foodnetwork