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 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 raspberry sauce and lemon zest until well-blended. Combine flour, baking powder and salt; stir into the batter. 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.

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 ¾-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.

8

Cool completely. Store in an airtight container.