Name: Raspberry Cheesecake Biscotti
Yield: Makes 12-18 biscotti, depending on size
Ingredients: 3 ¼ cups all-purpose flour; ¼ teaspoon salt; 2 ½ teaspoons baking powder; Water or light cream, as required; 2 tablespoons raspberry liqueur or raspberry eau de vie; 2 ½ cups confectioners’ sugar; 1 cup raspberry preserves; 4 tablespoons cream cheese, softened; 1 teaspoon lemon juice; 1 cup unsalted butter, softened; 1 teaspoon pure vanilla extract; 4 eggs; 1 ¾ cup sugar; 2 ½ teaspoons pure vanilla extract

Preparation info

Makes
12-18
biscotti, depending on size

Difficulty
Medium

Appears in

Best Biscotti

By Marcy Goldman

Published 2017

About

Who doesn’t like raspberry cheesecake, even when it’s in a biscotti rendition? Make these biscotti the traditional way or do them pan-style for a polished café-bistro style look.

Ingredients

Biscotti Batter

1 cup unsalted butter, softened
1 ¾ cup sugar
4

Method

Preheat oven to 350°F. Stack two large baking sheets together and line the top one with parchment paper. For pan style biscotti, generously spray a 9 by 10 inch pan with non-stick cookie spray