Raspberry Lemonade Biscotti

Recipe View 7 mins Prepare the Raspberry Reduction: In a small saucepan, combine the raspberries and 2 tablespoons of sugar over medium heat. Bring to a gentle boil, stirring occasionally, until the raspberries have broken down and the mixture has reduced by about 1/3. (Approximately 5-7 minutes).

Recipe View 5 mins Strain and Cool: Remove from heat and strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Set the strained raspberry sauce aside to cool completely.

Recipe View 5 mins Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/3 cups of granulated sugar using an electric mixer until light and fluffy. (Approximately 3-5 minutes).

Recipe View 3 mins Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the cooled raspberry sauce and lemon zest until the batter is evenly colored and well combined.

Recipe View 10 mins Combine Dry and Wet: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Cover the dough and refrigerate for 10 minutes.

Recipe View 0 mins Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

Recipe View 0 mins Shape the Logs: Divide the chilled dough into four equal portions. On a lightly floured surface, shape each portion into a 12-inch long log. Place two logs on each prepared baking sheet, leaving at least 2 inches between them. Gently pat down each log until it is approximately 3 inches wide.

Recipe View 30 mins First Bake: Bake in the preheated oven for 30 minutes, or until the logs are firm to the touch but not yet crisp. Remove from the oven and let cool on the baking sheets for at least 10 minutes.

Recipe View 10 mins Slice the Biscotti: Transfer the partially cooled logs to a cutting board. Using a serrated knife, carefully slice each log into 3/4-inch wide biscotti.

Recipe View 16 mins Second Bake: Arrange the biscotti slices, cut-side down, on the baking sheets. Bake for 8 minutes. Then, flip the biscotti over and bake for an additional 8 minutes, or until they are lightly toasted and golden brown on both sides.

Recipe View Cool and Store: Allow the biscotti to cool completely on the baking sheets before transferring them to an airtight container for storage. They will continue to crisp up as they cool.