raspberry lemonade biscotti

Ingredients

• Servings: 3
• 3/4 cup fresh raspberries
• 2 tablespoons white sugar
• 1 cup butter, softened
• 1 1/3 cups white sugar
• 3 eggs
• 2 teaspoons grated lemon zest
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• 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.
• 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 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.