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Raspberry White Chocolate Almond Biscotti

Raspberry White Chocolate Almond Biscotti - four pieces
Raspberry White Chocolate Almond Biscotti - four pieces

Raspberry White Chocolate Almond Biscotti

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These biscotti have a softer, moister texture than your typical biscotti, but still hold their shape and stand up to a quick coffee dunk. They have a deep nutty flavor from not only the almond flour, but also the whole wheat flour. The frozen raspberries add a burst of flavor and the white chocolate chips add a touch of sweetness.

Ingredients

  • 1 ½ cups almond flour
  • 1 ½ cups whole wheat flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup unsalted butter room temperature
  • ½ cup cane sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup frozen raspberries chopped
  • ½ cup white chocolate chips

Instructions

  • Preheat oven to 375 degrees and line cookie sheet with parchment paper or silicon mat.
  • In a medium bowl, whisk together the almond flour with the whole wheat flour, salt, and baking powder.
  • In a separate bowl, cream butter and sugar together until combined. Add eggs one at a time, followed by the vanilla.
  • Carefully mix the flour mixture into the butter mixture, until just combined.
  • Fold in the chopped frozen raspberries and white chocolate chips.
  • Divide the batter into 2 long equal logs on the cookie sheet.
  • Bake for 20-25 minutes, until golden. Remove from oven, and reduce oven to 350.
  • Allow cookie logs to cool before slicing them into 1” slices.
  • Lay cookie slices, cut side down back on baking sheet and bake for about 8 minutes before flipping over and baking an additional 8 minutes on the other side.
  • Remove from oven and allow to cool. Enjoy!
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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