Here is a substantial, filling soup that will keep you toasty all the way through. A flavorful mixture of tomato paste and beef broth simmers with veggies and tender bits of beef. The outcome is a handmade soup that is simply fantastic.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 42 |
| Yield: | 3 1/2 dozen |
Ingredients
- ¾ cup fresh raspberries
- 2 tablespoons white sugar
- 1 cup butter, softened
- 1 ⅓ cups white sugar
- 3 eggs
- 2 teaspoons grated lemon zest
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
- In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
- Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
- Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
- Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 73 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I read all the reviews before making these, and they helped a great deal. The general consensus was: not enough raspberry flavor, quite sweet, less egg, and more lemon. With that in mind, I made only a half batch of these. I reduced about a handful of raspberries with only 1 1/2 tsps of sugar, and that was perfect. I ended up with 1/4 cup of raspberry concentrate. I also only used a 1/2 cup of sugar in the biscotti dough, the zest of 2 lemons (and the juice from one of them), only 1 egg, added a 1/2 tsp baking soda, and folded in about 1/3 cup of fresh raspberries in addition to the raspberry concentrate. These changes made for a wonderful raspberry-lemon flavored biscotti. I did get 24 cookies out of this (by slicing them only a 1/2″ thick), and they needed more time to cook after slicing them (15 minutes total). Overall, would make these again with the same changes. Thank you for the recipe!
Loved the recipe. It was easy and turned out great. I added some chopped walnuts. I think you can do this with a variety of fruits. I’m going to try it with some others. Also, I did not strain out the raspberry seeds and it didn’t make any difference to us as we love raspberries.
These were very good. I doubled the lemon and raspberries and wasn’t disappointed.
These were very good. I doubled the lemon and raspberries and wasn’t disappointed.
Based on other reviews, I used 3/4 cup seedless black raspberry jam and 1 tablespoon raspberry extract. I drizzled the tops with melted chocolate that I flavored with more of the jam (melted) and raspberry extract. They were a hit with my coworkers.
These Biscottis were very good. I would add more lemon and also more raspberries next time I make them, you can only taste a hint of the raspberry and lemon, I also melted some chocolate and added fresh raspberries to the chocolate and dipped each cookie in the chocolate mixture.
– needed more raspberry flavor, so I – used 1/2 c. seedless raspberry jam & 1-2 Tbsp. rasp. flavoring – used 4-5 tsp. lemon zest (from 2 lemons) – made 2 big loaves on 12 x 18 pan – good flavor, soft & dense, not dry & crunchy Dec. 2010
I took others advice and doubled the lemon zest to 4t. (When I make it again I’ll add another teaspoon.) And, because I’m lazy and cheap I just used 3/4 cup of some cherry berry preserves I had on hand. YUM!! The texture is slightly different than your standard biscotti, but it still great.
5 stars once I doubled the raspberries and lemon. SO GOOD and really easy!
I thought these had a very nice, subtle flavor. I used a little less sugar and 2 eggs. I don’t have a fine strainer, so I used pantyhose to separate the raspberry juice from the seeds. Kind of messy, but it mostly worked. I’d like to try these again using preserves.
I wanna make 1/3 of this recipe but I’m kinda running low on eggs so would it be ok if I replaced the 1 egg with 2 tbs of potato starch & 2 tbs of water????? And what can I do to intensify the lemon & raspberry flavor without one over-powering the other?????
I followed others suggestions to add the raspberry flavoring and I also doubled the lemon zest…these are great!!! I was even asked to make them for a wedding reception to use with the chocolate fountain…everyone loved them!!!
I have to agree–I couldn’t taste the raspberry or lemon flavors (after reading the reviews I added extra raspberry syrup and a few teaspoonfuls of lemon juice). I think if I did this again, I would opt for the raspberry extract and not waste fresh (and EXPENSIVE) raspberries in this. However, I absolutely loved the base recipe. I have been experimenting with biscotti recipes and this one had a wonderful texture and wasn’t too sweet or soft or hard.So, I’ll definitely make this again, but play around with other flavors.
I took Tree’s advice and added a touch of raspberry flavoring to the fresh raspberries just to intensify the flavor and YUM, these turned out awesome!
Try adding 1 Teaspoon Raspberry Extract.
These were great! I read the other reviews, and I cut down on the eggs and only used two, and added 1/4 cup raspberry jam. Turned out perfectly. Thanks, mcbartko.
This was very very yummy. I added a handful of whole raspberries just for something different. It has a nice hint of raspberry and lemon.. nothing overpowering. I am newly pregnant and I can actually eat these. 🙂
I have made many different kinds of biscottiand was excited to try something different.The uncooked dough had a nice lemon/raspberry flavor, but the raspberry flavor got lost in the baking. Maybe use a rapberry jam or preserves instead of fresh?
I doubled the amount of raspberry, but there still wasn’t much flavor at all.
Couldnt taste the raspberries. But the biscotti themselves, although plain in flavor baked up very nicely, directions easy to follow. I will try again but maybe double the berries- reduce them as much as possible so the dough doesnt get sticky.
Could not taste any raspberry flavor only lemon after baking. Also found the product to be overly sweet.