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In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each one. Stir in the raspberry preserve and extract, and lemon zest until well blended. Combine the flour, baking powder, and salt; stir into the batter. Cover and refrigerate for about ten minutes. Preheat oven to 350 degrees. Lightly grease two cookie sheets. Divide dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be atleast 2 inches of space between each log. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from oven, and allow to cool for atleast 10 minutes. Place the biscotti bars on cutting board and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down. Bake for 8 minutes then turn the cookies over and
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