Valentine’s Day seems to be on everyone’s mind, well except maybe my husband, who scheduled a boy scout camp out for that very weekend, actually that very night (sigh). But for everyone else, this special day of love is right around the corner. Although I am not ready to hit the store and write 125 valentines for my kids, I am ready to make some of my favorite Valentine’s Day treats. Red Velvet combines two essential components to make a perfect Valentine’s Day treat: chocolate and red.
This year, when thinking about what kind of special treats my kids can take to their teachers, I thought Red Velvet Biscotti would be a nice change, something a little different and the a perfect complement to go with their morning cup of Joe. So here is my recipe for Red Velvet Biscotti. I hope you enjoy it or your kids’ teachers enjoy it as much as I do.
Red Velvet Biscotti - a twice baked, chocolaty velvet treat. A perfect pairing with coffee, tea or steamed milk.
- 2 cups all-purpose flour
- ¼ cup butter, softened to room temperature
- 1 cups sugar
- ½ cup unsweetened cocoa
- 1 bottles red food coloring
- ¾ teaspoons baking soda
- Dash of salt
- 3 large eggs, whisked
- 1 teaspoons vanilla
- 1cup white chocolate candy melts, melted for dipping
Preheat oven to 350°F
In the bowl of an electric mixer, combine sugar and butter, cream until smooth. Add vanilla, food coloring and eggs. Meanwhile in a medium bowl combine flour, cocoa, baking soda and salt stir until completely mixed, about 30 seconds. On low speed, pour in the dry ingredients to the egg mixture until it forms a soft dough.
Divide the dough into 2 equal pieces. On a lightly floured work surface, roll each piece under your palms into a 14-inch cylinder about 2-3 inches in diameter. Transfer to the prepared baking sheets, placing 2 logs on each baking sheet, about 2-4 inches apart.
Bake at 350 for 30 minutes. Cool for a few minutes and reduce oven temperature to 250 degrees.
Slice logs on the diagonal, lay flat on the cookie sheet and bake again at 250 for 20 minutes; I bake for 10 minutes on one side then turn over each piece of biscotti and bake for another 10 minutes. Let cool completely on the baking sheets on wire racks.
Melt white chocolate over a double boiler or in a microwave using a microwaveable bowl. Dip tops or ends of cooled biscotti into melted chocolate and dry on waxed paper. Top with nuts, sprinkles or colored sugar.
Kids review: They loved this! They like my other biscotti but this by far is their favorite. When they asked to have more I told them we were saving them for their teachers and they were super sad, “Can’t we just make more?” Best kind of reaction to me!