To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. Preheat oven to 350°F.

The White Chocolate Raspberry Shake will be available in stores this season as supplies last, the restaurant recently announced. Each shake has a vanilla base blended with a decadent combination ...