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Rustic Lemon Raspberry Biscotti is a delightful treat that combines the zesty brightness of lemon with the sweet-tart flavor of raspberries. This Italian-inspired cookie is perfect for dipping in coffee or tea, making it an ideal companion for your afternoon break. With its crunchy texture and vibrant flavors, this biscotti recipe is sure to impress your family and friends. Follow this step-by-step guide to create your own batch of these delicious lemon raspberry biscotti!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 1/2 cup chopped almonds (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Flavorings
Add the eggs, vanilla extract, and lemon zest to the butter-sugar mixture. Beat until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 6: Fold in Raspberries and Nuts
Gently fold in the fresh raspberries and chopped almonds, if using, until evenly distributed throughout the dough.
Step 7: Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Step 8: Bake the Logs
Bake in the preheated oven for 25-30 minutes or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for about 10 minutes.
Step 9: Slice the Biscotti
Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Place the slices cut side down back on the baking sheet.
Step 10: Second Bake
Return the biscotti to the oven and bake for an additional 10-15 minutes, or until they are crisp and golden brown. Let cool completely on a wire rack before serving.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before incorporating them into the dough to avoid excess moisture.
How should I store my biscotti?
Store your Rustic Lemon Raspberry Biscotti in an airtight container at room temperature for up to two weeks for optimal freshness.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Can I add other flavors to my biscotti?
Yes! Feel free to experiment by adding other flavors such as orange zest, chocolate chips, or different nuts to customize your biscotti.
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