Raspberry Almond Chip Biscotti

Level: Challenging
Prep Time: 45 min
Cook Time: 43 min
Cooling Time: 1 hrs
Yields: 48 biscotti (4 dozen)


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.


  • 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


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.


by C. Cyndi , TOWANDA, PA on Feb. 2008

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 !

Rasberrt Almond Chip Biscitti

by T. T , SANDPOINT, ID on Feb. 2008

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.

Raspberry Almond Chip Biscotti

by R. Ruth , OCALA, FL on Dec. 2007

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

Raspberry Almond Chip Biscotti

by K. Kim , GREENSBORO BEND, VT on Nov. 2007

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

Hooray for white chocolate

by W. Wanie , Richmond, VA on Oct. 2006

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.

a great coffeemate!

by s. sandra , MEMPHIS, TN on Aug. 2006

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


by N. Nora , Auburn, IN on Jun. 2006

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

Raspberry Almond Chip Biscotti

by m. mary , HALLOWELL, ME on Jun. 2006

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.


by N. Nikki , SAND SPRINGS, OK on Jun. 2006

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

Easy to make

by M. Martha , HAMMONTON, NJ on Jun. 2006

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.