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Chocolate, Raspberry, and Walnut Whole Wheat Biscotti

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Chocolate, Raspberry, and Walnut Whole Wheat Biscotti Recipe

This whole wheat biscotti, created by blogger Nik Sharman of A Brown Table, has everything we're looking for in a cookie. The sweetness of chocolate, the tartness of raspberries, and the wholesome flavor of baked walnuts are enough to make any mouth sing.

At a glance

3 1/2 dozen cookies
Nutrition information


Choose your measure:

  • 2 1/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup freeze-dried raspberries
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped walnuts


  1. Place a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Sift together the flour, baking powder, and salt.
  3. Beat the sugar, eggs, and vanilla on medium speed until fluffy. Add the dry ingredients to the batter and mix until a sticky dough forms.
  4. Carefully fold the raspberries, chocolate, and walnuts into the dough. Take care to prevent the raspberries from crumbling.
  5. Transfer the dough onto a clean floured surface and divide it in half. Form each half into a rough 10" x 2" log. Transfer each log to the prepared baking sheet and bake for 30 minutes, until golden brown. Remove the logs and let them cool for 12 minutes.
  6. Reduce the oven temperature to 300°F. Using a serrated knife, slice each log diagonally into 3/8"-thick sections. Transfer the cut slices back onto the parchment paper and bake until golden and crisp throughout, about 10 minutes on each side.
  7. Remove the biscotti from the oven and allow them to cool completely on a rack before serving.

Nutrition Information

  • Serving Size 1 cookie, 17g
  • Servings Per Batch 3 1/2 dozen cookies
Amount Per Serving:
  • Calories 59
  • Calories from Fat 18
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 13mg
  • Sodium 31mg
  • Total Carbohydrate 10g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.