Go Back
Raspberry White Chocolate Pound Cake Biscotti. Turn your cake into a cookie! Make crispy, crunchy biscotti from left over pound cake. Perfectly dunkable!

Raspberry White Chocolate Poundcake Biscotti

Servings 9 cookies


  • Left over pound cake I had about 1/4 loaf of this recipe


  • 1/4 cup good quality white chocolate chips
  • 1/4 teaspoon shortening I use non-hydrogenated
  • Freeze dried raspberry powder see notes


  1. Preheat oven to 300 degrees F. Place oven rack in the middle of the oven, or one level below the middle position. This will help prevent over browning.
  2. Cut pound cake into logs. I started with 1" slices and then cut each slice into three pieces.
  3. Place logs a couple of inches apart on a parchment lined baking sheet.
  4. Bake for 35 minutes to an hour, turning occasionally until desired crispiness.
  5. Allow to cool.
  6. Melt chocolate and shortening in the microwave, stirring at 15-30 second intervals until smooth and creamy. Add more shortening if it's not at drizzling consistency.
  7. Drizzle melted chocolate over biscotti, sprinkle with raspberry powder.
  8. Store covered at room temperature in an air tight container.

Recipe Notes

*Baking time will vary based on how dry your pound cake is to begin with as well as how thick you cut your slices.

*If your oven tends to run hot, I would bake at 275 or 250 instead. It will take longer, but you don't want to risk over browning your cookies.

*The biscotti are delicious plain or topped with your favorite chocolate. I'm giving you the chocolate amounts I used for the few slices I had. If you have more biscotti, double or triple the chocolate recipe.

*To make raspberry powder, process freeze dried raspberries in a food processor until it becomes a powder. Sift out seeds. Store in an air tight container.

The Merchant Baker Copyright © 2017