1

Preheat oven to 350°F. Line large baking sheet with parchment paper. In mini food processor, combine sugar and basil and process until basil is finely chopped and fully incorporated into sugar, 30 seconds to 1 minute.

2

In medium bowl, whisk flour, baking powder, and salt. In large bowl, combine basil sugar and eggs and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. Add dry ingredients to wet ingredients and beat at low speed until almost combined. Add raspberries and beat at low speed until fully incorporated.

3

Divide dough in half. Shape each half into 9-by-3-inch rectangle on prepared pan. Bake at 350°F until lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.

4

Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.

5

In small microwavable bowl, place chocolate. Microwave on High until almost melted, about 1 minute. Stir until completely melted. Use spoon to drizzle chocolate over biscotti. Refrigerate for 5 minutes to set.

6

Serving size: 1 cookie