This recipe has been featured in a post on The Recipe Girl blog: Raspberry Lemonade Biscotti (with Roasted Raspberries)
Yield: About 42 biscotti
Prep Time: 35 min
Cook Time: 50 min
I call this my Summer Biscotti... because who doesn't love Raspberry- Lemonade in the summer?
1 cup fresh raspberries
1 Tablespoon granulated white sugar
drizzle of canola or vegetable oil
1 cup butter, softened
1 1/3 cups granulated white sugar
2 large eggs
4 teaspoons grated lemon zest, divided
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup raspberry jam
1/2 cup fresh raspberries, each raspberry gently sliced into fourths
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.