Red Velvet Biscotti

YOU WILL LOVE HOW EASY THIS BISCOTTI RECIPE IS

If there’s a type of recipe I’ve made the most from my site, believe it or not, it’s biscotti. While there are over 125 cookie recipes on my site, biscotti are my absolute favorite to make (and eat!).

WHAT ARE BISCOTTI?

Biscotti are Italian almond biscuits (also known individually as biscotto) that are typically oblong-shaped, slightly dry, and twice-baked for extra crunch. Because of their dry nature, they are often (almost always!) accompanied by a cup of coffee or tea. 

I happen to have several biscotti recipes on my site. If you’d like to try your hand at some more variations, be sure to check out my traditional anise biscotti, chocolate chip biscotti, white chocolate chip pistachio biscotti, or snickerdoodle biscotti.

RED VELVET BISCOTTI RECIPE INGREDIENTS

This particular biscotti recipe starts with a box of red velvet cake mix, and the rest of the ingredients are probably ones you have on hand already!

HOW TO MAKE RED VELVET BISCOTTI

STEP #1

Prepare a baking sheet with a silicone baking mat or parchment paper. Lightly flour the middle and set this aside.

STEP #2

Start by whisking together the melted butter, oil, egg, and vanilla extract until combined, then set this mixture aside.

STEP #3

Next, toss together the red velvet cake mix, flour, and salt.

STEP #4

Next, add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. The mixture will be very crumbly, and this is ok. It will come together in the next step.

STEP #5

Turn the biscotti dough out onto the prepared baking sheet and, with floured hands, pat the dough into a rectangle about ½” thick. My rectangle is always 6″ wide and 8″ long (using a ruler or a ruled silicone baking mat is helpful here).

STEP #6

Brush entire slab (top and sides) with egg wash.

STEP #7

Bake the dough slab for 18 minutes, or until the slab looks set. Remove from the oven, but do not turn off the heat, and place the baking sheet on a wire rack to cool for 10 minutes.

STEP #8

Once the dough is cool enough to touch, cut it into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a perpendicular slice down the entire slab.

STEP #9

Set individual slices cut sides up on the baking sheet.

STEP #10

Return the baking sheet to the oven to bake for 6 minutes, then remove the biscotti from oven, turn each biscotto over, and bake the other side for 6 minutes.

STEP #11

Once cool, decorate with white chocolate and colorful sprinkles, if desired.

YES, THE DOUGH WILL BE CRUMBLY

I get comments all the time that people gave up bringing their dough together because “there wasn’t enough moisture.” Yes, there is. I promise that there is! I make biscotti all the time and always with the same wet ingredients.

HOW DO YOU SERVE BISCOTTI?

Biscotti are best served with a cup of milk, coffee, tea, hot chocolate, or even wine. Personally, I like to eat my biscotti with my morning coffee or milk because I am a total dunker, but you can eat them with whatever warm or cold beverage you prefer. 

CAN I FREEZE BISCOTTI?

You can freeze biscotti to make ahead of time or to bake on-demand when you’re feeling the urge! 

SUCCESS TIPS

It is so important to keep in mind that the biscotti get a lot harder and drier as they cool. Don’t wait for them to be completely hardened from the oven or you’ll wind up with rock hard or burned biscotti.