Preheat your oven to 400℉. This temperature is key to achieving a crispy exterior while keeping the inside chewy.
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.
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.
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.
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.
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.
Add the large eggs one at a time, mixing well after each addition. The eggs help to bind the mixture and add moisture.
Stir in the grated lemon zest until well incorporated. This will infuse the dough with a refreshing lemon flavor.
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.
Gently fold in the baked raspberries and raspberry jam, ensuring they are evenly distributed throughout the dough.
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.
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!
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.
Once cooled, carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces.
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.
Once golden brown and crisp, remove the biscotti from the oven and let them cool completely on a wire rack.
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!
