Raspberry Lemonade Biscotti

There’s something truly magical about the combination of sweet raspberries and zesty lemon, and when those flavors come together in a cookie, you know you’re in for a treat. That’s why I absolutely love making Raspberry Lemonade Biscotti! Whenever I have a craving for something light and refreshing, these biscotti become my go-to snack. They’re perfect for pairing with a hot cup of tea or coffee, or even just enjoyed on their own. The bright colors of the raspberries against the golden biscotti create such an inviting presentation, making them a delightful addition to any gathering.

Every time I bake these, it takes me back to warm summer afternoons spent in my grandmother’s kitchen, where the air was filled with the scent of citrus and sweetness. Biscotti may seem fancy, but they’re surprisingly simple to make and always impress. The crunchiness of the biscotti combined with the vibrant flavors of raspberry and lemon creates a delightful crunch you won’t be able to resist. Plus, they’re a fantastic treat to package up and share with friends and family.

Whether you’re looking to indulge in something special or simply want to treat yourself, the Raspberry Lemonade Biscotti is a fantastic choice. I can guarantee that once you start nibbling on these, you won’t be able to stop!

Ingredients Required for Raspberry Lemonade Biscotti

Creating the perfect Raspberry Lemonade Biscotti is all about using quality ingredients that work harmoniously together. Each ingredient contributes to the delightful flavor and texture that makes this cookie special. The sweet and tart raspberries are the stars of the show, complemented by the bright notes of lemon, while the flour and sugar provide the structure and sweetness.

• Fresh Raspberries – 1 cup: These provide the lovely tartness and natural sweetness that are essential to the biscotti’s flavor.
• Granulated White Sugar – 1 tablespoon: A small touch of sugar to enhance the sweetness of the raspberries.
• Canola or Vegetable Oil – drizzle: Used to prevent the raspberries from sticking and adds a bit of moisture.
• Butter – 1 cup (2 sticks), softened: The butter gives the biscotti a rich flavor and tender texture.
• Granulated White Sugar – 1⅓ cups: The main sweetener for the biscotti, balancing the tartness of the raspberries.
• Large Eggs – 2: They act as a binder and help to create a fluffy texture.
• Grated Lemon Zest – 4 teaspoons, divided: Adds a zesty brightness and aromatic flavor that complements the raspberries beautifully.
• All-Purpose Flour – 4¼ cups: Provides the necessary structure to the biscotti, creating a satisfying crunch.
• Baking Powder – 1 teaspoon: Helps the biscotti rise slightly, giving them a light texture.
• Salt – ½ teaspoon: Enhances the flavors in the biscotti.
• Raspberry Jam – ¼ cup: Adds moisture and a lovely raspberry flavor to each bite.
• Fresh Raspberries – ½ cup, each raspberry gently sliced into fourths: These chunks add delightful bursts of flavor throughout the biscotti.

Instructions for Raspberry Lemonade Biscotti

Making Raspberry Lemonade Biscotti is a rewarding process, and I encourage you to take your time in each step. This will allow the flavors to meld beautifully and help create the perfect texture. Here’s how to bring this delicious treat to life!

1. Preheat your oven to 400℉. This temperature is key to achieving a crispy exterior while keeping the inside chewy.
2. In a small bowl, toss together the fresh raspberries, granulated white sugar, and a light drizzle of canola oil. This step helps to coat the raspberries in sugar, enhancing their natural sweetness.
3. Spread the raspberry mixture onto a small, rimmed baking sheet. Bake in the preheated oven for about 5 to 7 minutes. You want the raspberries to soften slightly and become fragrant, releasing their juices.
4. Once baked, remove the raspberries from the oven and transfer them to a fine sieve set over a bowl. This will help drain excess juice while keeping the raspberries intact for later.
5. Let the raspberries sit in the sieve while you prepare the dough. Do not discard the juice; you can use it to drizzle over the biscotti when serving.
6. In a large mixing bowl, combine the softened butter and granulated white sugar. Beat them together until the mixture is light and fluffy. This should take about 3 to 5 minutes.
7. Add the large eggs one at a time, mixing well after each addition. The eggs help to bind the mixture and add moisture.
8. Stir in the grated lemon zest until well incorporated. This will infuse the dough with a refreshing lemon flavor.
9. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
10. Gently fold in the baked raspberries and raspberry jam, ensuring they are evenly distributed throughout the dough.
11. Divide the dough into two equal portions and shape each into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet.
12. Bake the logs in the oven for 25 to 30 minutes, until they are firm to the touch and lightly golden. Your kitchen should smell heavenly!
13. Remove the baking sheet from the oven and allow the logs to cool on the pan for about 10 minutes. This helps firm them up slightly.
14. Once cooled, carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces.
15. Return the sliced biscotti to the baking sheet, cut side up, and bake again for an additional 15 to 20 minutes. This second bake is crucial for achieving that characteristic crunch.
16. Once golden brown and crisp, remove the biscotti from the oven and let them cool completely on a wire rack.
17. Enjoy your Raspberry Lemonade Biscotti with a hot beverage, and don’t forget to drizzle some of that reserved raspberry juice over the top for an extra burst of flavor!

Expert Tips about Raspberry Lemonade Biscotti

To ensure your Raspberry Lemonade Biscotti turns out perfectly, I’ve put together some expert tips to guide you. These insights will help you achieve the best texture and flavor.

• Measure Accurately: Baking is a science, so make sure to accurately measure your ingredients. Use the spoon and level method for flour to avoid dense biscotti.
• Chill the Dough: If your dough is too sticky, refrigerate it for about 30 minutes. This will make it easier to shape into logs.
• Experiment with Flavors: Don’t hesitate to experiment with different citrus zest or even add nuts to your biscotti for added flavor and texture.
• Double-Bake Carefully: When slicing the biscotti for the second bake, make sure to cut them evenly for uniform baking.
• Serve with Style: Enhance your serving by pairing the biscotti with a light tea or even a refreshing lemonade for a perfect afternoon treat.
• Personalize Your Presentation: Package the biscotti in decorative boxes or bags for gifting; they make a thoughtful present!

What to Serve Alongside Raspberry Lemonade Biscotti

When it comes to enjoying your Raspberry Lemonade Biscotti, the possibilities are endless! Here are some delightful options to consider:

• Perfect Pairings: Serve with a light herbal tea or a refreshing lemonade to enhance the fruity flavors of the biscotti.
• Brunch Delight: These biscotti make a lovely addition to any brunch spread, alongside fresh fruit and yogurt.
• Afternoon Snack: Enjoy them as a mid-afternoon snack to satisfy your sweet tooth while keeping your energy up!
• Gifts of Goodness: Package these biscotti as gifts for friends or neighbors; they’re sure to appreciate the homemade touch.
• Seasonal Occasions: Perfect for summer gatherings, picnics, or even holiday celebrations where a light dessert is desired.
• Storage Tips: If you have any leftovers, store them in an airtight container at room temperature for up to two weeks, maintaining their delightful crunch.

FAQ

Conclusion

The Raspberry Lemonade Biscotti is truly a standout treat that captures the essence of summer with its bright flavors and delightful crunch. I encourage you to give this recipe a try; it’s a fun and rewarding baking experience that results in a cookie that’s perfect for any occasion. Enjoy every bite, and don’t be surprised if they don’t last long at home!

Raspberry Lemonade Biscotti

The ultimate treat for summer! Raspberry Lemonade Biscotti are light, crispy, and bursting with fresh flavors. Perfect for pairing with tea or coffee, these delightful cookies are a must-try!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 42 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Fresh Raspberries
• 1 tablespoon Granulated White Sugar
• 1 drizzle Canola or Vegetable Oil
• 1 cup Butter (2 sticks)
• 1.33 cups Granulated White Sugar
• 2 large Large Eggs
• 4 teaspoons Grated Lemon Zest divided
• 4.25 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 0.25 cup Raspberry Jam
• 0.5 cup Fresh Raspberries each raspberry gently sliced into fourths

Equipment

• Baking Sheet
• Chef's Knife
• Grater
• Oven

Method

 

1. Preheat your oven to 400℉. This temperature is key to achieving a crispy exterior while keeping the inside chewy.
2. In a small bowl, toss together the fresh raspberries, granulated white sugar, and a light drizzle of canola oil. This step helps to coat the raspberries in sugar, enhancing their natural sweetness.
3. Spread the raspberry mixture onto a small, rimmed baking sheet. Bake in the preheated oven for about 5 to 7 minutes. You want the raspberries to soften slightly and become fragrant, releasing their juices.
4. Once baked, remove the raspberries from the oven and transfer them to a fine sieve set over a bowl. This will help drain excess juice while keeping the raspberries intact for later.
5. Let the raspberries sit in the sieve while you prepare the dough. Do not discard the juice; you can use it to drizzle over the biscotti when serving.
6. In a large mixing bowl, combine the softened butter and granulated white sugar. Beat them together until the mixture is light and fluffy. This should take about 3 to 5 minutes.
7. Add the large eggs one at a time, mixing well after each addition. The eggs help to bind the mixture and add moisture.
8. Stir in the grated lemon zest until well incorporated. This will infuse the dough with a refreshing lemon flavor.
9. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
10. Gently fold in the baked raspberries and raspberry jam, ensuring they are evenly distributed throughout the dough.
11. Divide the dough into two equal portions and shape each into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet.
12. Bake the logs in the oven for 25 to 30 minutes, until they are firm to the touch and lightly golden. Your kitchen should smell heavenly!
13. Remove the baking sheet from the oven and allow the logs to cool on the pan for about 10 minutes. This helps firm them up slightly.
14. Once cooled, carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces.
15. Return the sliced biscotti to the baking sheet, cut side up, and bake again for an additional 15 to 20 minutes. This second bake is crucial for achieving that characteristic crunch.
16. Once golden brown and crisp, remove the biscotti from the oven and let them cool completely on a wire rack.
17. Enjoy your Raspberry Lemonade Biscotti with a hot beverage, and don't forget to drizzle some of that reserved raspberry juice over the top for an extra burst of flavor!

Notes

• Tip 1: Measure accurately for consistent results.
• Tip 2: Chill the dough if it's too sticky.
• Tip 3: Experiment with flavors for a twist.
• Tip 4: Slice evenly for uniform baking.
• Tip 5: Pair with tea for a delightful treat!

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.