Raspberries are still in season (just), so we traipsed off to a PYO earlier this week and now I'm avidly hunting down delicious looking recipes to use them up.  Biscotti are one of those totally undervalued biscuits in my house, normally overlooked by the ginger snap, or anything with chocolate in, but I do absolutely love Pink Lemonade so I was curious to try out a lemon and raspberry biscotti.  I'll admit, I've also always been thrown by the thrice baked thing, they are a labour of love, no doubt about it.
Makes about 26 biscuits, takes a total of 40mins in the oven, heated to 160'c.

90g fresh raspberries
1tbs caster sugar
115g butter
125g caster sugar
1 large egg
zest of 1 lemon
250g plain flour (plus extra for dusting)
1tsp baking powder

  • Heat 1tbs sugar with the raspberries in a saucepan, stir till they start to bubble away, then reduce by 1/3 and set aside to cool
  • Cream butter and sugar together.
  • Add the egg, lemon zest, add the cooled raspberry sauce, flour and baking powder to the creamed butter and sugar, mix well.  It should be a light dough texture.
  • Put the bowl of mixture in the fridge for about 10mins.
  • Flour a surface, divide the dough mixture into two even sizes.  Roll each half into a sausage shape about the length of your baking tray (12").
  • Either grease the baking tray, or use teflon.
  • Put both dough sausages onto the baking tray and flatten so that they are each about 3" wide, there should still be at least a 2" gap between both sausages.
  • Bake for 30mins until firm but not crisp.
  • Put the biscotti onto a cutting board and using a serrated knife cut the biscotti into 3/4" slices.
  • Put the biscotti back onto the baking tray, cut side down, cook for a further 5mins.
  • Turn each biscotti over and cook for another 5mins.
  • Remove from the oven and cool completely before transferring to a tupperware.

Truly delicious, crunchy biscotti.  I'll be taking them to a picnic tomorrow, along with some raspberry cupcakes I made, Yum!

 





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