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Raspberry Lemonade Biscotti

Raspberry Lemonade Biscotti: A Refreshing Summer Delight

Raspberry Lemonade Biscotti is a delicious fusion of sweetness and zing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 24 biscotti
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti
  • 1 cup Fresh Raspberries Frozen raspberries can be used if thawed and drained first.
  • 1 cup Granulated White Sugar Adjust for less sweetness if desired.
  • 1 tablespoon Canola or Vegetable Oil Can be omitted if unnecessary.
  • 2 sticks Butter Substitute with coconut oil for a dairy-free option.
  • 2 large Eggs Binds the ingredients together.
  • 4 teaspoons Grated Lemon Zest Infuses the biscotti with bright lemon flavor.
  • 2 cups All-Purpose Flour For gluten-free, use a suitable flour blend.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Enhances flavors.
  • 0.25 cup Raspberry Jam Can be swapped with different fruit jams.
  • 0.5 cup Sliced Fresh Raspberries Incorporate into the dough.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • parchment paper
  • Serrated Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the fresh raspberries with granulated sugar and oil, then bake for 5–7 minutes until fragrant.
  3. Cream butter and sugar in a bowl until light and fluffy, then add eggs and lemon zest.
  4. In a separate bowl, whisk flour, baking powder, and salt, then mix into the wet ingredients.
  5. Fold in the baked raspberries and raspberry jam gently into the dough.
  6. Shape the dough into two logs and place them on the baking sheet.
  7. Bake for 25–30 minutes until firm and lightly golden.
  8. Cool for 10 minutes, then slice into ¾-inch pieces.
  9. Return sliced biscotti to the oven for 15–20 minutes until crisp and golden.
  10. Transfer to a wire rack to cool completely.
  11. Drizzle any leftover raspberry juice over the biscotti before serving.

Nutrition

Serving: 1biscottiCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Biscotti can be stored at room temperature for up to two weeks or frozen for up to three months.

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