Would you agree with me that when you think of Red Velvet flavored anything- your mind sort of automatically thinks of Valentines Day? I know mine does. Which is why I can’t seem to stop wit the red velvet recipes. It’s so incredibly good & there is just something about it that screams special. So I couldn’t help myself from making this tasty little coffee time snack to make my weekend a little more exciting.
Red Velvet Biscotti
I had so much fun in Michaels picking up all the little Valentine sprinkles & decorations. I really have to hold myself back in there. The hubs thought I had lost my mind. When I left CA I shipped home 4 LARGE boxes of my mom’s cake decorating/baking supplies. He didn’t think I would need to be buying any sort of baking item for a very long time. Buuuut – I wandered in to Michaels & walked out with several bags full of more baking supplies. Go figure.
Look at how fun these little hearts are mixed with the white chocolate chips.
Red Velvet Biscotti
Ingredients
- 2½ cups all-purpose flour spooned into your measuring cup- don't scoop in with the cup - this packs it in & gives too much in the recipe
- 2 cups sugar
- 1 cup dutch processed cocoa powder
- 2 oz liquid red food color or 2 tbsp gel food color
- 1½ tsp baking powder
- 1/4 tsp salt
- 5 large eggs
- 1½ tsp vanilla extract
- 1 cup white chocolate chips
- ½ cup heart sprinkles
Instructions
- Pre-heat oven to 350 degrees
- Mix flour, sugar, cocoa, food color, baking powder, & salt in the mixer bowl & turn it on the slowest setting. (stir)
- Combine eggs, & vanilla in small bowl & beat lightly with a fork.
- Add the egg mixture to the flour mixture & mix well until combined. It will be sticky but firm.
- Fold in the white chocolate chips.
- Divide the dough in half for 2 large loaves - I did 3 medium-sized instead. (You should end up with 2 rectangles measuring approximately 4-5 inches on the short end & 7-8 inches on the long end.)
- On a lightly floured surface, form each log & place on a parchment-lined baking sheet.
- Bake for about 30 minutes or until tops are set.
- Remove from the oven & reduce oven temperature to 300 degrees.
- Allow logs to cool & then slice about ½ - 1 inch wide.
- Lay slices on their side on the baking sheet & bake at 300 for 10 minutes.
- Remove- flip the slices over & bake an additional 8-10 minutes.
- Cool on a wire rack before decorating or placing them in an airtight container for storage.
Want More Red Velvet?
You can make this Homemade Red Velvet Cake Mix & print the instructions tag for a great gift.
To see where I am linking today- visit HERE
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You can find 
These were so much fun to make.
The flavor of pumpkin spice in the drizzle is so yummy.
Buttery & rich with those little bits of peppermint to give your mouth a little pop.
I give it a light wrap with parchment & some bakers twine.
Then I send the kids out to do the deliveries.
As if the pumpkin muffins weren’t tasty enough- that Dulce de Leche makes it goodness overload.
You know you want one 🙂
Oh my goodness- I could eat the whole batch in one sitting.
I also made some regular JELL-O® in Grape & Lime & layered it in these jars with some Whipped Cream & Gummy Worms.
They had such a great time helping me with making them too.
Preheat your oven to 350 degrees & coat your 9×13 glass pan with cooking spray.
Put your cake mix, butter & evaporated milk in your mixer & beat well until it is thoroughly combined.Add in 1 cup of the Milky Ways bites & beat in on high.
The salt mixed with the rich flavors of caramel & pumpkin spice is the perfect blend.
The heat made a week long return after we had such fall like temps.
