Chocolate Raspberry Biscotti

I love Biscotti, not the nasty stale things you get in the store but the real thing. I had the wonderful opportunity to visit Italy back in 2005 and although I loved it, I don’t think I would want to live there. I, however, would very much like to live in one of their coffee bars, drink Italian coffee all day and eat biscotti. I would also totally drive a Seafoam Green Vespa.

Sadly I don’t live in a coffee bar (or drive a Vespa) so I’ll have to settle with my little stove-top espresso pot and homemade biscotti for my morning coffee. But you know what? That’s ok because homemade biscotti is wonderful and nowhere near as difficult to make as a lot of recipes would have you believe.

When I was making these, I wanted something that was sweet but still quite fresh-tasting. I picked up some Raspberries from the local German Grocery Store and thought, yes, these will do nicely.

We have rain here, looks like it’s going to be an overcast Memorial Day weekend. At least I wont have to water the garden. I hope you all have better weather and a great weekend!

Chocolate Raspberry Biscotti
Heavily modified from Gourmet, December 1994

In a small pan on medium heat, cook 1 cup fresh raspberries and 2 Tbsp sugar. Slowly bring to the boil and then set aside to cool. There should still be a few lumps left in, you can strain it to remove the lumps and the seeds if you wish, I didn’t bother.

Preheat oven to 350F. Butter and flour a large baking sheet.

In a bowl, whisk together 2 1/2 cups Unbleached All Purpose Flour, 1 Tsp Baking Soda and 1 Tsp Salt.

With an Electric Mixer, in a second bowl, beat together 1 cup granulated sugar and 6 Tbsp unsalted butter until light and fluffy. Add 2 eggs and beat until well combined.

Fold in cooled raspberry mixture, then stir in flour mixture to form a stiff dough (add a little more flour if the dough is too wet). Stir in 3/4 cup bittersweet chocolate chips.

Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs. They should each be about 12 inches long and 2 inches wide.

Bake logs for 35 minutes or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.

On a cutting board, cut the cooked logs diagonally into 3/4 inch slices. Arrange, sliced side down, back onto the baking sheet and bake until crisp (about 10 minutes). When done, cool on a rack. Stores in airtight containers for about a week or in the freezer for 1 month.

Click here to download and print recipe card.

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Food on Fridays


    • I think i wanted coffee every time i looked at them when they were sitting on my counter!

  1. Happier Than A Pig in Mud

    Sounds really good! I’ve made lots of biscotti, but I’ve never added raspberries!

  2. This sounds like a wonderful recipe.
    My grandmother used to always have homemade biscotti at her house when it was cold outside. I loved going to visit and smelling it baking.
    .-= Sidnie´s last blog cut =-.

  3. Oh yum! Do you happen to have an extra plate?

    I hope you’ll stop by and see my video for a French Macaroon video. There are bloopers. πŸ™‚

    I am also hosting a giveaway for a French Basketeer tote.

  4. I really love biscotti and am very glad to see this recipe – am going to try it tomorrow (well, today) – thanks!!!

  5. These look really wonderful and easy, too. I’ve never tried making biscotti before but your recipe makes it look so easy. Enjoy your weekend!
    .-= DarcyLee´s last blog ..Cinnamon Rolls =-.

    • It really was much easier than i thought it would be, a little time consuming perhaps but most of the time is hands-off in the oven!

  6. I am just stopping over from SITS Saturday Sharefest, but I am going to make these. They look terrific!

  7. The biscotti looks good! I am not a coffee drinker but I like the crunchiness of biscotti. The recipe looks easy to. It’s going in my file. Keep your flag-a-wavin this Memorial Day! Joan

    • Thank you! I think biscotti is just fine without the coffee too, my 2 year old enjoyed it anyway!

      Happy Memorial Weekend!

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  9. I love raspberries. I love chocolate. I love biscotti. I loved Italy when I visited in 1991 (especially Florence). And now I love your site, your humor, and your photography.

    And I am 100 percent certain I’m going to love this biscotti. I’ve eaten and enjoyed it many times, but never made it. With your instructions, I think I’ll try.

    Thank you for the explanation and the very cute recipe card–and thanks for participating in Food on Fridays!
    .-= Ann Kroeker´s last blog ..Food on Fridays: Egg Hearts =-.

    • I didn’t visit Florence when I was in Italy, but strangely enough my husband and i were just talking today about going down there later in the year!

      Thank you for hosting!

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  11. This is exactly what I need to make for my best friend, who’s coming to visit this weekend. Biscotti is the perfect thing to munch on while catching up with an old friend, don’t you think??

  12. This looks so good. I just adore biscotti with herbal tea or cocoa on a cold night. Girls just love to crunch and munch together, right?
    .-= gnee´s last blog ..Stars and Stripes Forever =-.

  13. Oh yum this looks sooooo good! Okay now I have to go make me some coffee hahaha too bad no biscotti *right now* this sounds easy enough for my baking challenged fingers πŸ˜€
    .-= Maureen´s last blog ..Weekly Round Up =-.

    • I’m baking challenged too, i’ve only just recently started to try it.. so these really are super easy.

  14. I love biscotti…. this sounds like a great recipe! Glad I stumbled upon your blog today!

    • I’m so glad you guys liked it! That really brought a smile to my face this morning!

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