I bake biscotti all of the time, and I’m always trying to come up with new flavors. This is one I came up with to try and use raspberries before they went bad. My husband loves these!
Ingredients
- ¾ cup fresh raspberries
- 2 tablespoons white sugar
- 1 cup butter, softened
- 3 eggs
- 2 teaspoons grated lemon zest
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 1/3 cups white sugar
Directions
Step 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.
Step 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.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
Step 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.
Step 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.
Step 6
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.
Step 7
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 42 | |
Calories 118 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat3g | 15% |
Cholesterol25mg | 8% |
Sodium73mg | 3% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 2% |
Total Sugars7g | |
Protein2g | |
Vitamin C1mg | 4% |
Calcium11mg | 1% |
Iron1mg | 4% |
Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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