Description
Red velvet biscotti is a crunchy, twice-baked Italian cookie with a rich red color and subtle cocoa flavor. Perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and food coloring.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in white chocolate chips if using.
- Divide dough in half. Shape each portion into a 12-inch log on the prepared baking sheet.
- Bake for 25-30 minutes until firm. Let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C). Slice logs diagonally into 1/2-inch pieces.
- Place slices cut-side down on baking sheet. Bake 10 minutes, flip, then bake 10 more minutes until crisp.
- Cool completely before serving.
Notes
- Store in an airtight container for up to 2 weeks
- For extra flavor, dip one end in melted white chocolate after baking
- Adjust food coloring to achieve desired red color
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: red velvet biscotti, Italian cookies, crunchy cookies, coffee cookies, homemade biscotti