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Raspberry Lemonade Biscotti

Tangy raspberries and bright lemon zest combine in these crunchy biscotti, perfect for pairing with a hot drink or gifting to friends during the holidays.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 24 biscotti
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the roasted raspberries
  • 1 cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon canola or vegetable oil Can swap for olive oil for a richer flavor.
For the dough
  • 1 cup unsalted butter, softened (2 sticks)
  • 1.33 cups granulated white sugar
  • 3 large eggs
  • 4 teaspoons grated lemon zest
  • 4.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup raspberry jam
  • 1/2 cup fresh raspberries, gently sliced

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a small bowl, toss fresh raspberries with a tablespoon of sugar and a drizzle of canola or vegetable oil. Spread on a baking sheet and bake for 5-7 minutes.
  3. Transfer the roasted raspberries to a fine sieve set over a bowl to drain excess juice.
Making the Dough
  1. In a large bowl, cream together softened butter and granulated sugar until pale and fluffy.
  2. Add eggs one at a time, mixing thoroughly after each addition. Stir in grated lemon zest.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, folding in roasted raspberries, raspberry jam, and sliced fresh raspberries gently.
Baking
  1. Divide dough into two portions and shape into logs (12 inches long and 3 inches wide) on a parchment-lined baking sheet.
  2. Bake for 25-30 minutes until firm and lightly golden.
  3. Let logs cool for 10 minutes, then slice diagonally into pieces about 3/4 inch thick.
  4. Arrange sliced biscotti cut-side up on the baking sheet and return to oven for another 15-20 minutes.
Cooling and Storing
  1. Once baked, transfer to a wire rack and let cool completely. Store in an airtight container.

Notes

Let logs cool exactly 10 minutes before slicing to prevent crumbling. Use a serrated knife for clean cuts, and store in an airtight container for up to two weeks.