Raspberry and Lemonade Biscotti

    1 hour 25 minutes

    I call these 'lemonade' biscotti because of the addition of lemon zest to the raspberries. They are delicious!

    20 people made this

    Serves: 42 

    • 3/4 cup (90g) fresh raspberries
    • 2 tablespoons white sugar
    • 250g butter, softened
    • 1 1/3 cups (260g) white sugar
    • 3 eggs
    • 2 teaspoons grated lemon zest
    • 4 1/4 cups (530g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt

    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    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 180 degrees C. Lightly grease two baking trays.
    4. Divide the dough into four equal parts. Form each piece of dough into a 30cm long log shape on a lightly floured surface. Place two logs onto each baking tray and pat down until they are about 8cm. There should be at least 5cm 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 2cm wide slices. Return the slices to the baking trays cut side down.
    7. Bake for 8 minutes, then turn the biscuits over and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

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    Reviews in English (18)


    These were great! I read the other reviews, and I cut down on the eggs and only used two, and added 1/4 cup raspberry jam. Turned out perfectly. Thanks, mcbartko.  -  28 Aug 2005  (Review from Allrecipes USA and Canada)


    - needed more raspberry flavor, so I - used 1/2 c. seedless raspberry jam & 1-2 Tbsp. rasp. flavoring - used 4-5 tsp. lemon zest (from 2 lemons) - made 2 big loaves on 12 x 18 pan - good flavor, soft & dense, not dry & crunchy Dec. 2010  -  03 Jan 2011  (Review from Allrecipes USA and Canada)


    I took others advice and doubled the lemon zest to 4t. (When I make it again I'll add another teaspoon.) And, because I'm lazy and cheap I just used 3/4 cup of some cherry berry preserves I had on hand. YUM!! The texture is slightly different than your standard biscotti, but it still great.  -  20 Aug 2009  (Review from Allrecipes USA and Canada)