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How to Make Red Velvet-Coconut Biscotti - A Step-by-Step Guide

Red Velvet-Coconut Biscotti is a delightful and unique twist on the classic Italian cookie. With the addition of red velvet flavoring and coconut, these biscotti are sure to stand out at any gathering or as a special treat for yourself.

Biscotti, which translates to "twice baked" in Italian, are oblong-shaped, crunchy cookies that are perfect for dipping in coffee, tea, or hot chocolate. They have a satisfying crunch and a slightly sweet flavor, making them a popular choice for desser...

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Ingredients

  • 1 (16.5 ounce) package red velvet cake mix
  • 1 ¼ cups all-purpose flour
  • 3 eggs
  • ¼ cup vegetable oil
  • 1 ½ cups sweetened flaked coconut
  • 1 (12 ounce) package white chocolate chips
  • 1 tablespoon shortening

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 30
  • Yield: 30 cookies

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
  • Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
  • Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
  • Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
  • Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
  • Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

    • Nutrition

    192 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 124mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 3g
    • Calcium: 36mg
    • Iron: 0mg
    • Potassium: 26mg

    Categories

    Biscotti recipes
    Red velvet recipes
    Coconut recipes
    Dessert recipes