Organic frozen raspberries bring such a beautiful color and sweetness to these light and crispy Raspberry Chocolate Chip Biscotti.

Raspberry Chocolate Chip Biscotti

Okay, let’s take a quick break from pumpkin bread, apple pies, and caramel cookies and cleanse our pallets with some biscotti! Did I just say biscotti? That’s right! Raspberry Chocolate Chip Biscotti to be exact! And it’s pretty darn tasty!

Raspberry Chocolate Chip Biscotti

Honestly, I’ve always assumed biscotti to be quite boring so I usually choose a big cookie or a slice of cake to go with my coffee, but that all changed on a recent family vacation to Washington state! I had some of the best chocolate chip biscotti with my latte one afternoon and I quickly became a fan! It was light and crisp with a slight chew and lots of chocolate flavor. I was surprisingly impressed and couldn’t wait to get home to bake some biscotti of my own.

So I did just that and it turned out great! It was way easier than I had imagined and the possibilities are endless when it comes to flavors.



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Raspberry Chocolate Chip Biscotti

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  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 30
  • Category: Dessert


Organic frozen raspberries bring such a beautiful color and sweetness to these light and crispy chocolate chip biscotti.


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups Gold Medal® organic all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup Cascadian Farm® frozen organic red raspberries
  • 3/4 cup mini chocolate chips, divided


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs and vanilla and beat until smooth. On low speed, beat in the flour, baking powder and salt. Stir in the frozen raspberries and 1/2 cup mini chocolate chips. Dough will be thick, cold and sticky.
  3. Using greased hands, divide dough in half and shape each half into a rectangular loaf on the prepared baking sheet. Sprinkle loaves with remaining 1/4 cup mini chocolate chips.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on cookie sheet 15 minutes.
  5. Cut crosswise into 1/2-inch slices and lay back on baking sheet. Bake 15 or until starting to brown and dry on top. Turn each slice and bake another 10 minutes longer. Remove biscotti to a wire rack to cool completely.
  6. Adapted from Betty Crocker Cookbook

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. I’m thinking about using wild organic frozen blackberries from our Washington home. Do you think that will work?

    1. Hi Lee! They should work great! The color of the biscotti will look different, but they should still taste great. Enjoy!

    1. Hi Linda! The jam will be a lot sweeter than the raspberries so you might want to adjust the sugar or just use less of it. I would recommend using 1/2 cup jam in place of the raspberries. Hope this helps and that they turn out just as great! Enjoy!