Best 3 Raspberry Lemonade Biscotti Recipes
Indulge in a taste of summer with our delectable Raspberry Lemonade Biscotti, a delightful treat that perfectly captures the essence of refreshing lemonade and tangy raspberries. These crispy and flavorful cookies are not only a perfect complement to your morning coffee or afternoon tea but also make for an excellent gift or addition to any cookie platter.
This article provides two irresistible variations of this classic Italian cookie: a classic Raspberry Lemonade Biscotti and a tempting Chocolate Raspberry Lemonade Biscotti. Both recipes are infused with vibrant lemon and raspberry flavors, offering a delightful balance of sweetness and tartness. While the classic version features a traditional almond flavor, the chocolate variation adds a luscious layer of rich chocolate, making it a true delight for chocolate enthusiasts.
Whether you prefer the timeless simplicity of the classic biscotti or are enticed by the decadent indulgence of the chocolate version, you'll find detailed instructions and a comprehensive ingredient list for each recipe within this article. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
RASPBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 2 1/2 quarts
Number Of Ingredients 3
Steps:
- Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge.
- Fill mason jars with ice cubes and top them off with the lemonade.
SUMMER CELEBRATION LEMONADE BISCOTTI
Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
- Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
- Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
- Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
- Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscotti, Sodium 70 mg, Sugar 10 g, TransFat 1/2 g
Tips:
- Use fresh raspberries. Fresh raspberries have the best flavor and will give your biscotti a beautiful color. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Don't overmix the dough. Overmixing the dough will make the biscotti tough. Mix just until the ingredients are combined.
- Chill the dough before slicing and baking. Chilling the dough will make it easier to slice and will help the biscotti hold their shape while baking.
- Bake the biscotti until they are golden brown and crisp. The biscotti should be firm to the touch and should not be soft or chewy.
- Let the biscotti cool completely before dipping them in chocolate. This will help the chocolate set properly.
Conclusion:
Raspberry lemonade biscotti are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy, flavorful, and have a beautiful pink color. These biscotti are also a great way to use up fresh raspberries. If you are looking for a new and unique recipe to try, raspberry lemonade biscotti are definitely worth a try!
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