World Tour - Raspberry Lemonade Biscotti recipe

Yields: 42 servings

Ingredients:
½ cup seedless raspberry jam, melted and cooled
1 cup butter, softened
1 1/3 cup sugar
3 eggs
2 tsp. grated lemon zest
4 ¼ cup flour
½ tsp. salt
1 tsp. baking powder
½ cup pecans, toasted and chopped


Preparation Directions:
~ In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in raspberry jam and lemon zest until well blended. Combine flour, baking powder and salt; stir into batter. Add pecans, mix well. Cover and refrigerate if necessary.
~ Divide dough into 4 equal parts. Form each piece of dough into a 12-inch log on a lightly floured surface. Place 2 on a cookie sheet and pat down until they are about 3-inches wide, be sure they are at least 2-inches apart. Repeat with remaining dough.
~ Bake for 30 minutes at 350 degrees until firm. Remove from oven and cool for 10 minutes. Using a serrated knife cut into slices about ¾-inch thick. Place on cookie sheet cut side down. Bake for 8 minutes, then turn cookies over and bake an additional 8 minutes.
~ Cool completely before storing.

Category:

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Tags:

• Raspberry
• Lemonade
• Biscotti
• recipe
• sue
• mallick
• food
• city
• crown
• point
• center
• kingsport
• tn
• cooking
• class

[KatNip2007]

Love your recipes,.!