Preheat oven to 350°F, line a large baking sheet with parchment paper and lightly flour the parchment paper
Whisk together flour, baking powder and salt in a separate bowl and set aside
Cream butter and sugar together until light and fluffy
Mix eggs one at a time and vanilla into butter and sugar
Slowly incorporate dry ingredients with your wet until everything is well-mixed together
Pat your raspberries dry with some paper towels. You can cut them in half or into fourths if you want smaller chunks in your biscotti.
Place dried raspberries in a bowl with about 1 Tbsp of flour, mix the flour around until the raspberries are coated
Fold raspberries and white chocolate chips in with your biscotti batter (The dough will be thick, but this is good!)
Divide your dough in half (approximately) and carefully shape it into two loaves on your prepared baking sheet. Your loaves will be about 10 inches long, 3 inches wide and 1 inch tall. Leave plenty of space between them on the baking sheet so they can expand.
Bake biscotti loaves at 350° for about 25 minutes. Then, remove from oven and let cool for about 15 minutes.
Lower oven temperature to 325°F
After biscotti have cooled for about 15 minutes, take a knife and cut your loaves into strips diagonally, that are about 3/4 of an inch thick (see picture above). Place biscotti cut-side down on baking sheet and bake at 325°F for another 10 minutes.
Remove biscotti from oven and flip all the pieces over so that the other side is facing down. Bake for another 10 minutes.
Remove from oven and let cool completely.
Optional: Melt some white chocolate melting candies in the microwaves. You can dip the ends of the biscotti in white chocolate, or drizzle it on top of your biscotti, or anything else you like to decorate.
