Red Velvet Biscotti
Red Velvet Biscotti is a twice baked, chocolatey, red velvet treat. This makes for a perfect pairing with your favorite coffee, tea, or steamed milk.
Servings: 24 -30
- 2 cups all-purpose flour
- 1/4 cup butter softened to room temperature
- 1 cups sugar
- 1/2 cup unsweetened cocoa
- 1 bottle red food coloring
- 3/4 teaspoons baking soda
- dash of salt
- 3 large eggs whisked
- 1 teaspoons vanilla
- 1 cup white chocolate candy melts melted for dipping
Preheat oven to 350°F
Combine sugar and butter in an electric mixer, cream until smooth. Stir in vanilla, food coloring, and eggs. Set aside
In a medium bowl combine flour, cocoa, baking soda, and salt stir until completely mixed, about 30 seconds. On low speed, pour in the dry ingredients to the egg mixture until it forms a soft dough.
Divide the dough into 2 equal pieces. Roll each piece on a lightly floured surface into 14-inch cylinders about 2-3 inches in diameter. Place on prepared baking sheet about 2-4 inches apart
Bake at 350 for 30 minutes. Cool for a few minutes and reduce oven temperature to 250 degrees.
Slice logs down the long end. Lay flat side on the cookie sheet and bake again for 20 minutes, turning over after 10 minutes. Let them cool completely on the baking sheet over wire racks.
Melt white chocolate in a double boiler or in a microwave using a microwaveable bowl. Dip tops or ends of cooled biscotti into melted chocolate and dry on waxed paper. Top with nuts, sprinkles, or colored sugar.
Calories: 129kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 64mg | Potassium: 61mg | Sugar: 11g | Vitamin A: 90IU | Calcium: 18mg | Iron: 0.8mg