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Raspberry Almond Chip Biscotti

Raspberry Almond Chip Biscotti
Makes:
48 biscotti (4 dozen)
Prep Time:
45
minutes
Total Time:
148
minutes
based on
24 reviews
This Raspberry Almond Chip Biscotti recipe creates a wonderful crunchy texture and is full of NESTLÉ TOLL HOUSE Semi-Sweet Morsels and NESTLÉ TOLL HOUSE Premier White Morsels. Great with a cup of coffee or a steaming mug of cocoa! This recipe was developed by Nancy S. Morris of Allenwood, NJ.

In this recipe:


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Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3 large eggs
  • 1/4 cup raspberry spreadable fruit
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1/2 cup sliced almonds

Directions:

GREASE 2 baking sheets lightly.

BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, spreadable fruit, vanilla extract and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the morsels and almonds. Divide dough into 3 equal portions. Cover with plastic wrap; refrigerate 3 hours or overnight.

PREHEAT oven to 375°F. Lightly grease 2 baking sheets. With floured hands, shape each portion into a 10-inch-long roll (dough may be sticky). Place rolls at least 3 inches apart on prepared baking sheets. Flatten slightly until about 2 1/2 inches wide.

BAKE for 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool completely for 1 to 2 hours on baking sheets.

PREHEAT oven to 325° F. Cut each roll with serrated knife diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake for 10 minutes. Turn slices over and bake an additional 8 to 10 minutes or until golden (do not overbake). Remove biscotti to wire racks; cool completely.


Reviews:

Review This Recipe
  •  Star(s)

    Yumm-o

    Cyndi Newton Ogden from TOWANDA, PA

    I made this for Christmas and wow!! Everyone really likes it, even if they say they don't like Biscotti. I used my own raspberry jam and it is very tasty biscotti, very rich. Taste real good with coffee, or tea or even milk. Taste great !

  •  Star(s)

    Rasberrt Almond Chip Biscitti

    T McPherson from SANDPOINT, ID

    A delicious biscotti. I added more raspberry to my dough and did like it better. Next time I would add red food coloring to enhance the thought of the raspberry flavoring. This was a nice addition to my usual chocolate or plain almond biscotti recipes.

  •  Star(s)

    Raspberry Almond Chip Biscotti

    Ruth Minsk-Whitehead from OCALA, FL

    These are better than excellent. So comforting with a cip of hot tea.

  •  Star(s)

    Raspberry Almond Chip Biscotti

    Kim Greaves from GREENSBORO BEND, VT

    Oh, what a great coffeee break item after the Thanksgiving feast. It has just the right sweetness and crunch. Yummm

  •  Star(s)

    Hooray for white chocolate

    Wanie Harris from Richmond, VA

    I don't like morsels so I chopped a bar of white chocolate and I used seedless raspberry preserves and slivered almonds. I always use parchment on sheet pans, it keeps the bottom of the log from getting so brown. I bake all my biscotti at 325 and NEVER use almond extract. It ruins the true flavors.

  •  Star(s)

    a great coffeemate!

    sandra williams from MEMPHIS, TN

    coffee and biscotti just go together and this one has all the right flavors! delicious!

  •  Star(s)

    Easy!

    Nora Braun from Auburn, IN

    This one was easyier than I thought it would be....It will be on my gift giving list for Christmas.

  •  Star(s)

    Raspberry Almond Chip Biscotti

    mary Moody from HALLOWELL, ME

    I used 3/4 cup chocolate chips and 1 and 1/4 white chocolate chips. I also believe that the cooking time is too long when you use parchment to cover the cookie sheet. I baked mine for 20 minutes and they were fine. Very delicious recipe.

  •  Star(s)

    Excellente

    Nikki Hardy from SAND SPRINGS, OK

    Made for a very special breakfast. I can't keep them made up fast enough.

  •  Star(s)

    Easy to make

    Martha Lemcke from HAMMONTON, NJ

    I usually have a batch of biscotti, of some kind, in the cookie jar. These didn't last long. My husband kept dunking them in his coffee for breakfast.

  •  Star(s)

    Raspberry Almond Chip Biscotti

    Maureen Wilson from Marietta, GA

    I made these biscotti for a friend and she loved them. They came out beautifully. I will try it again but I would use different nuts or a mixture of nuts in my next batch. I got great review about it because she share it with her co-workers.

  •  Star(s)

    Raspberry Almond Chip Biscotti

    JIM APLIN from ORLANDO, FL

    Made this wonderful Raspberry Almond Chip Biscotti recipe for a retirement party & it was gone in under 30 minutes. It's better than starbucks.

  •  Star(s)

    Wonderful!

    DEBORAH PLUM from CEDAR FALLS, IA

    This was my first time to make a Biscotti. I will make this recipe again for sure. They were a big hit at our house and I am making them to take with us over the Memorial Day Holiday. Everyone who tries these has loved them.

  •  Star(s)

    This was great!

    Chris Valentine from San diego, CA

    This was a great recipe! The taste of these cookies made me keep eating them! The only change I made was to add fewer choco chips by putting them in the log while I was shaping the log.

  •  Star(s)

    Cookies

    Leslie Vassallo from Quakertown,PA

    I make a lot of biscotti and these were very flavorful. I did add considerably more raspberry spread than the original recipe called for, otherwise I don't think the raspberry flavor would have come through. This did make for a softer cookie, but in any case, they were delicious and disappeared in less than 2 days.

  •  Star(s)

    Awesome

    Valerie Iovino from CORAL SPRINGS, FL

    I recently was asked to a cookie exchange and decided to try a new recipe. I found this recipe a little time consuming but well worth the effort. Needless to say at the exchange all 4 dozen were taken and everyone thought they were awesome. This recipe is certainly a keeper.

  •  Star(s)

    Add more Raspberry

    Toni Westland from Ft. Myers, FL

    This was my first attempt at biscotti and it went well! I loved the receipe and I recieved many compliments on it too! (that is always a bonus!) My only suggestion is to add MORE raspberry to the batch. It calls for 1/4 cup, I'm going to make them again and add at least 1/2 cup. I wanted to taste the raspberry more in it.

  •  Star(s)

    wonderful and easy

    AVIVA KADOSH from LOS ANGELES, CA

    We loved this recipe. The butter makes them better than most. I didn't have white chips, so I used all chocolate (and my family loved it). I will make this again.

  •  Star(s)

    RASPBERRY ALMOND CHIP BISCOTTI

    LYNNE KRIEGER from YACOLT, WA

    WONDERFUL, DELICIOUS AND FAMILY LOVED THEM. I TRY TO KEEP A BIG DECORATIVE GLASS JAR FULL OF COOKIE, FOR FRIENDS AND FAMILY. THESE ARE KEEPERS.

  •  Star(s)

    Worth the Wait

    Eileen Dunne from EDISON, NJ

    With a full-time job that takes up my Monday through Fridays, Saturdays re spent preparing meals for the week. My relaxation is a good cup of coffee and a biscotti for dunking. Recently I baked this raspberry almond chip variety and was truly delighted in their taste. One of the reviewers had said it would take awhile to prepare--but it was worth the wait. Thank you!!

  •  Star(s)

    Home Town Biscotti

    RITA GUENTHER from BLOOMINGDALE, OH

    I love the gourmet coffees and have a girlfriend who loves them more than I do. We stopped the other night at their home and had her latest find in coffee. It was very good. But the big hit was her home-made biscotti. This is so good. I even asked for some to bring home. I have printed the recipe and will make it myself.

  •  Star(s)

    A Big Hit!

    susan larsen from Acushnet, MA

    I made these for our Couples Club last night and there wasn't a crumb left. Everyone raved about the flavor. One caution-this recipe requires chilling the dough for 3 hours and cooling the partially cooked biscotti for an hour or two before finishing the baking so plan accordingly!

  •  Star(s)

    The BEST!

    Cyndi Mitchell from LEWISTON, ID

    This recipe made up the best tasting Biscotti this side of Starbucks! Extremely flavorful (and alot less costly when you make it yourself!) Anyone that wants a delightful taste with that morning espresso needs to try this. You'll never go back to the store-bought again!

  •  Star(s)

    Sharon, NY - Good Crunch!

    Sharon Sciarra from TRUMANSBURG, NY

    This biscotti recipe is quite a change from my usual biscotti. The Raspberry/Chocolate Combination is superb with a touch of Almond added..excellent!

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 110
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 9g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Raspberry Almond Chip Biscotti

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3 large eggs
  • 1/4 cup raspberry spreadable fruit
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1/2 cup sliced almonds

 

Directions

GREASE 2 baking sheets lightly.

BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, spreadable fruit, vanilla extract and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the morsels and almonds. Divide dough into 3 equal portions. Cover with plastic wrap; refrigerate 3 hours or overnight.

PREHEAT oven to 375°F. Lightly grease 2 baking sheets. With floured hands, shape each portion into a 10-inch-long roll (dough may be sticky). Place rolls at least 3 inches apart on prepared baking sheets. Flatten slightly until about 2 1/2 inches wide.

BAKE for 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool completely for 1 to 2 hours on baking sheets.

PREHEAT oven to 325° F. Cut each roll with serrated knife diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake for 10 minutes. Turn slices over and bake an additional 8 to 10 minutes or until golden (do not overbake). Remove biscotti to wire racks; cool completely.

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