It’s always the right time for Red Velvet if you ask me.
It doesn’t have to be near Valentine’s Day, but it’s certainly fine if it is.
You see I really like red velvet.
I’m make Red Velvet Cake and Red Velvet Cookies and well I thought it was time to make some Red Velvet Biscotti.
I’m so glad I did and you will be to if you’re anything like me and enjoy red velvet and all things pretty and red and well there are chocolate chips too! You know you can’t go wrong if there are chocolate chips involved, or at least that is what I think.
And with Valentine’s Day just around the corner I’m going to tell you…..
you sweetie….who ever they may be will just LOVE you more if you make them some of these.
Form biscotti into two logs on your prepared baking sheet
Once the biscotti is baked and cool enough to handle
Slice the biscotti and lay them on their sides to bake again.(That is if you don’t eat them ALL first)
Pipe icing onto biscotti and allow icing to dry completely before stacking.
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons red velvet emulsion
- 2½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons dry buttermilk
- 2 teaspoons cocoa
- ¾ cup chocolate chips
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 2 teaspoons water
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa
- 3 drops white coloring for white icing
- Beat butter with sugar until fluffy.
- Mix in one egg at a time along with extracts.
- In large bowl combine, flour, baking powder, salt, dry buttermilk and cocoa.
- Add in dry ingredients one cup at a time until all incorporated.
- Stir in chocolate chips.
- Knead dough and separate into two logs.
- Bake at 350 preheated oven for 35 minutes or until bottoms are firm and lightly golden.
- Remove from oven and when cool to touch, slice with a serrated knife and lay pieces on their sides on baking sheet.
- Bake slices for 10 to 15 minutes.
- Cool Biscotti on cooling rack
- Mix up icing
- Mix powdered sugar with corn syrup, water and extract of choice.
- Place icing into piping bag and pipe onto biscotti and let dry before stacking.
I was inspired to bake Biscotti thanks to my friend Julie (The Little Kitchen) She posted Meyer Lemon and White Chocolate Biscotti and I made some the next week and couldn’t wait to start baking more! Julie is so wonderful I am always thanking her for helping me, some day I hope I can figure out something to help her with but I doubt it, she is just that GREAT already! Today is Julie’s birthday, so stop on by and wish her a HAPPY BIRTHDAY, she’ll be glad you did and you will be glad you got to see all the yummy things she’s got going on in her kitchen!
Lana @ Never Enough Thyme says
January 31, 2013 at 3:35 pmLove biscotti. Love red velvet cake. So, of course, I’m going to love this Red Velvet Biscotti!
Robin @ Simply Southern Baking says
January 31, 2013 at 5:20 pmOh my goodness! I’m a big red velvet fan & these look awesome,
Ally says
January 31, 2013 at 5:23 pmAmazing idea!! I love red velvet! Looking at your ingredient list, when you say red velvet emulsion, do you mean red coloring dye?
Diane says
January 31, 2013 at 6:40 pmno there is a Red Velvet Emulsion https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion.aspx it imparts flavor and color. I love it and use it now in many Red Velvet Recipes, there is no off taste as you often get with red food coloring.
[email protected] says
February 1, 2013 at 5:35 amOoooo, love the color!
Kiersten @ Oh My Veggies says
February 1, 2013 at 6:30 amI agree with you–red velvet is an anytime dessert! 😀 Julie is the best, isn’t she? I feel like I am always thanking her for helping me too!
Brenda @ a farmgirl's dabbles says
February 1, 2013 at 6:32 amI love this for Valentine’s Day, so pretty!
Kelly says
February 1, 2013 at 6:34 amYUM! I love all things Red Velvet 🙂 xo
Carolyn says
February 1, 2013 at 8:09 amRed velvet biscotti…Diane you are brilliant!
JulieD says
February 1, 2013 at 6:08 pmYour biscotti looks awesome, Diane! And you’re so sweet! 😀
alison @ Ingredients, Inc. says
February 2, 2013 at 7:21 amso cute! What a great idea
Brian @ A Thought For Food says
February 3, 2013 at 7:45 pmHave yet to do anything red velvet, but if I’m going to do anything it’s going to be biscotti, because I’m obsessed.
Katrina @ In Katrina's Kitchen says
February 4, 2013 at 7:33 amOooh I need to get that emulsion! Gorgeous!
Rachel @ Baked by Rachel says
February 4, 2013 at 1:07 pmI bet these would be devoured for breakfast or snack. What a great idea!
Rachel @ Bakerita says
February 7, 2013 at 1:17 pmThese look delicious. Such a good idea, and I love the piping!
Dorothy @ Crazy for Crust says
February 7, 2013 at 4:55 pmThose are so pretty Diane!! I love red velvet, and biscotti is amazing!