Do you love biscotti? Try this recipe for Red velvet dipped in dark chocolate. Bright red velvet biscotti has hint of chocolate baked inside with cocoa and chocolate chips while the outside cookie is coated with melted dark chocolate. Yes it is Red Velvet with all the flavors you expect.

Biscotti means twice baked or twice cooked. This recipe takes 20 minutes in prep time and 30 in twice baked time. Ingredients include butter, sugar, eggs, flour, baking powder, cocoa, red food gel, buttermilk and vinegar. Yikes! buttermilk and vinegar… yes, this makes the biscotti tender but firm enough to dip as well as what makes red velvet… red velvet.

How to Make Red Velvet Biscotti

You will need a stand mixer with beater for a quick mix, a parchment lined baking sheet, 2 tablespoons red food gel/coloring, and chefs knife for cutting the baked logs into 1″ strips.

I purchased a 4.5 ounce container of super red food gel and so glad I did. I used more red food gel than what I thought due to the cocoa used in the recipe. Here’s a tip for ya. I mixed 2 tablespoons of red food gel with 1 tablespoon cocoa powder and allowed the mixture to stand 5 minutes before adding to the other ingredients. This helped deepen the red gel and mix the dry cocoa for even coloring. Stir with a spoon until mixture resembles a thick paste. Set aside while you mix other ingredients. ( I found the super red food gel at Hobby Lobby)

In a large mixing bowl, cream room temperature butter and sugar until lightened. Add 3 eggs one at a time beating well after each addition. stir in vanilla extract and half of the cocoa red food gel paste. Add 1 tablespoon buttermilk or if you don’t have butter milk, use 1 tablespoon of half n half + 1 tablespoon apple cider vinegar to make your own buttermilk.

Beat on medium speed, scrape down sides and bottom of mixing bowl. Add additional red gel and cocoa mix, beating to blend. At this point check to see if your mixture is red enough, if you want it brighter add a little bit more red food gel. I found for this recipe 2 tablespoons was perfect. I also did not use super dark cocoa. The lighter the cocoa the better your red gel will stay bright red.

In a separate mixing bowl combine flour, baking powder and salt, whisk to combine. Add to butter-sugar red velvet mixture. Add chopped pecans and chocolate chips if desired at this point. Dough will stick or clump on to the beater, which is good, this means it is ready. Dough should hold together. If needed add 2 tablespoons of flour until dough comes together.

Be Sure to Wear Gloves When Rolling Out Biscotti

On floured surface, gather dough into 2 smooth log shapes. Pat each log into 12″ lengths x 2-1/2″ wide logs. Pat each log piece down to 1″ height and flat surface. Place logs on parchment lined baking sheet.

Bake in preheated oven at 375 for 15 minutes or until slightly brown around the edges. Remove from oven and allow to cool 15 minutes.

Using a chef’s knife cut each log into 1″ slices. Cut the slices at a 45 degree angle to get long skinny biscotti sticks. Place cut side pieces down on a baking sheet, lower oven to 300 degrees and bake 10 minutes. Flip pieces over to bake other side another 10 minutes. Remove from oven and allow to cool before dipping in melted chocolate.

Biscotti takes a Dip in Dark Chocolate & String of Pearls

Melt Ghirardelli Dark Chocolate Melting wafers in microwave safe bowl at 30 second intervals, stir until smooth, repeat process if needed to melt chocolate. Dip bottom side or top side of biscotti in dark chocolate, place on parchment lined baking sheet to harden.

Once chocolate hardens, pipe white frosting or white chocolate Ghirardelli into small dots using piping bag and tip # 3. Pipe the dots then run a toothpick through the dot beginning at the top of the circle creating a trail of hearts through out the chocolate. If you decide not to do the string of hearts, then sprinkle with sprinkles for holiday of your choice while dark chocolate is wet. Tip: do not use white chocolate chips for melting, they do not melt smoothly. If you can’t find melting wafers use a good quality white chocolate baking bar.

Store biscotti in sealed container or place in cellophane bags for gift giving. This recipes makes 26- 1″ pieces.

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Other Ideas You Might Like to Try:

Box of Brownie Chocolates