Experience a delightful fusion of tangy lemon and sweet raspberries in these Lemon Raspberry Biscotti. A perfect blend of zesty lemon zest and fresh raspberry jam, these biscotti bring a refreshing twist to your tea time or dessert menu. The dough, infused with lemon essence and vanilla, is balanced beautifully with a heart of luscious raspberry jam, creating a harmony of flavors that dance on the palate. Each biscuit is coated with powdered sugar, adding a delicate sweetness and a touch of elegance.
Why You’ll Love Them:
- Refreshing Flavor: The lemon and raspberry combination offers a perfect balance of tartness and sweetness.
- Ideal Texture: Crispy on the outside with a soft jam-filled center, these biscotti provide an enjoyable texture contrast.
- Versatile Treat: Ideal for pairing with your morning coffee, afternoon tea, or as a light dessert.
- Homemade Jam: The homemade raspberry jam filling adds a personal touch and ensures the freshness of ingredients.
Ingredients:
- Dough: 350g all-purpose flour, 1 tsp baking powder, 150g butter (room temperature), 300g granulated sugar, 2 eggs, 1 tsp vanilla extract, zest of 2 lemons.
- Raspberry Jam: 350g raspberries, 50g sugar, 1 tsp cornstarch, 2 tbsp lemon juice, zest of 1 lemon.
- Coating: 1 cup powdered sugar.
Instructions:
- Prepare Lemon-Sugar Mixture: In a large bowl, rub together lemon zest and granulated sugar to release the lemon aroma.
- Make Dough: Add melted butter, vanilla extract, eggs, lemon juice, and the flour-baking powder mix to the lemon-sugar mixture. Blend until a fine, slightly sticky dough forms. Cover and refrigerate for at least 1 hour.
- Form Biscotti: Shape the dough into slightly sticky balls, using powdered sugar on your fingers to prevent sticking.
- Coat Dough Balls: Roll each ball in powdered sugar and place them on a baking sheet, spaced apart.
- Create Indentations: Press the center of each ball with a spoon or thumb to make a round indentation.
- Fill and Bake: Fill each indentation with raspberry jam. Bake in a preheated oven at 180°C (356°F) for 10-15 minutes.
- Prepare Jam Filling: Cook raspberries with sugar on low heat for 5 minutes. Add cornstarch, lemon zest, and juice, and cook until thickened (about 8-10 minutes). Cool before using.
Enjoy these delightful Lemon Raspberry Biscotti, a perfect balance of tangy and sweet, making them a sure hit for any occasion!
