Raspberry White Chocolate Almond Biscotti

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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


  1. Preheat oven to 375 degrees and line cookie sheet with parchment paper or silicon mat.
  2. In a medium bowl, whisk together the almond flour with the whole wheat flour, salt, and baking powder.
  3. In a separate bowl, cream butter and sugar together until combined. Add eggs one at a time, followed by the vanilla.
  4. Carefully mix the flour mixture into the butter mixture, until just combined.
  5. Fold in the chopped frozen raspberries and white chocolate chips.
  6. Divide the batter into 2 long equal logs on the cookie sheet.
  7. Bake for 20-25 minutes, until golden. Remove from oven, and reduce oven to 350.
  8. Allow cookie logs to cool before slicing them into 1” slices.
  9. 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!


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