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.
Red Velvet Biscotti
Bright red velvet biscotti sticks will make dipping in hot coffee or chocolate a new experience for the holidays or any special occasion. Biscotti is made with cocoa, red food gel, butter, eggs, flour, buttermilk and vinegar all ingredients for the infamous red velvet cakes. Twice baked and dipped in dark chocolate makes these dipping sticks perfect for gift giving too.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 26– 1” slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: Italian
1/2 cup butter, softened
1 cup granulated sugar
2 tablespoons red food gel-super red
1 tablespoon light cocoa powder
1 teaspoon vanilla
1 tablespoon half & half + 1 tablespoon apple cider vinegar- or 2 tablespoons buttermilk
3 –1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chips, standard size-optional
1 cup chopped toasted pecans-optional
1 cup Ghirardelli Dark Chocolate Melting wafers
1/2 cup Ghirardelli White Chocolate Melting wafers for string of hearts
Sprinkles of choice or jimmies
- In small custard cup, mix together 2 tablespoons super red food gel with 1 tablespoons light cocoa powder until smooth paste. Allow to sit 5 minutes to enhance the red gel.
- Preheat oven to 375 degrees. Line a 10 x 15 ” baking sheet with parchment paper. Set aside.
- In large mixing bowl, cream together butter and sugar until smooth. Add eggs one at a time, vanilla and buttermilk. Beat on medium speed to blend, add half of the cocoa/red gel paste, continue to whip together. Scrape down sides and bottom of mixing bowl. Add remaining cocoa/red paste, beat to blend. At this point check to color to see if you like the brightness, if you want it brighter add another teaspoon of red food gel.
- In separate mixing bowl add flour, baking powder and salt, add to red batter beat to bring dough together. Dough should cling to the beater. If too wet, add 1/4 cup additional flour until dough clings to the beater. Fold in chocolate chips and toasted pecans if desired.
- Put on gloves before rolling out red dough. On floured work surface pat dough into two 12″ logs. Flatten each log on the top about 2-1/2 ” wide x 1″ thickness.
- Place each log on parchment lined baking sheet and bake at 375 for 15-18 minutes. Remove from oven, allow to cool 15 minutes. Reduce oven temperature to 300 degrees.
- With chef’s knife cut logs into 1″ thick slices at a 45 degree angle. Place these slices back on baking sheet, cut side down, return to oven and bake 10 minutes. Repeat with baking the other side of biscotti additional 10 minutes. Remove from oven and allow to cool 30 minutes or longer before dipping in dark chocolate.
Garnish: Melt 1 cup dark chocolate Ghirardelli melting wafers in microwave safe bowl at 30 second intervals, stirring to melt repeat process if necessary to melt wafers. Dip bottom or top side of slices into dark chocolate. Sprinkle with jimmies or sprinkles of choice while chocolate is wet. Or…. Allow chocolate to harden then add string of hearts.
Making string of hearts design on biscotti- Melt 1/2 cup white chocolate Ghirardelli wafers in microwave safe bowl at 30 second intervals until smooth. Place chocolate in piping bag fitted with tip # 3, have a toothpick handy.
Pipe dots of white chocolate onto top of harden dark chocolate, repeat with string of dots the length of slice or as desired. With toothpick, start at the top of the first dot, drag the pick down the center of each dot creating a heart shape. You do not have to lift the toothpick for each dot unless you want individual hearts. If you want a string of hearts pull pick continuous through dots.
Light cocoa powder is processed cocoa and will make the red food gel shine through the cocoa, it will be the bright red you are wanting for red velvet look.
Wear plastic gloves when patting out red velvet biscotti, food gel will stain hands and anything it comes in contact with.
Keywords: red velvet, super red gel, unsalted butter, cocoa, biscotti, Valentines
Other Ideas You Might Like to Try:
Box of Brownie Chocolates
I love this! Your emails are so educational, Liz.
Happy Valentine’s Day!