If you have ever had a piece of biscotti, you know how wonderful it is. But, there is no need for you to pay outrageous prices at your local coffee store for biscotti when you can make your very own at home! You can even store these in an airtight container for up to a month.
For this recipe, you will need fresh raspberries, white sugar, butter, eggs, all purpose flour, baking powder, salt, and grated lemon zest.
In a small saucepan, pour 3/4 cup of fresh raspberries and 2 tablespoons of sugar. Turn the heat on medium and bring to a boil. Stir occasionally and once it is reduced by a third, remove the saucepan from the heat. Strain to remove the seeds and set aside to cool.
In a large bowl, mix 1 cup of softened butter and 1 1/3 cups of sugar until it is fluffy. Beat in three eggs, one at a time. Stir in the cooled raspberry sauce and 2 teaspoons of grated lemon zest. Mix well. In another bowl, combine 4 1/4 cups of all purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoons of salt. Mix well then stir that into the batter then cover and refrigerator for 10 minutes.
Preheat the oven to 350 degrees. Spray two cookie sheets with non-stick spray. Divide the dough into four equal parts. On a floured surface, roll each into a 12-inch log shape. Place two rolls on each cookie sheet and press them down until they are about 3 inches wide. Make sure you leave a couple of inches of space between each log.
Bake the logs in the oven for 30 minutes. Remove and allow them to cool for 10 minutes. Place one of the logs on a cutting board and cut into 3/4 inch wide slices. Place the slices back on the cookie sheets. After all the rolls have been sliced, return the cookie sheets to the oven for another 8 minutes on each side.
Other biscotti recipes at Families.com: