About this recipe: I bake biscotti all of the time, and I'm always trying to come up with new flavors. This is one I came up with to try and use raspberries before they went bad. My husband loves these!
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. - 28 Aug 2005 (Review from Allrecipes US | Canada)
- 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 - 03 Jan 2011 (Review from Allrecipes US | Canada)
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. - 20 Aug 2009 (Review from Allrecipes US | Canada)