Biscotti,  Cookies,  Dessert,  Valentine's Day

Red Velvet Biscotti

February 3, 2013

Talk about one sexy biscotti!!  With its deep, lusty red and teasing drizzle of white chocolate, these biscotti are just begging to be dipping into champagne or a morning after espresso.  Dare I say anything more??

To my surprise I found this recipe from Paula Deen and adapted it to my way of making biscotti – just a tablespoon of coconut oil, white/wheat flour and less sugar.  I felt that the drizzle of chocolate gave it just enough sweetness, as I always feel I’m sweet enough 🙂 but if you prefer sweeter desserts than adding another half cup should do the trick.

I know it’s hard to believe but Paula did not have any butter in this recipe!  She did use five eggs; I prefer four and switched the almonds to pecans.  The dough will be crumbly and needs to be pressed and shaped together into two logs.  It’s a messy job and the red will turn your hands red (washes off immediately), but who doesn’t like to play with their food anyway?

Red Velvet Biscotti

adapted from Paula Deen’s Red Velvet Biscotti

3 cups white/wheat flour

1 cup sugar

1/2 teaspoon Kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened cocoa

2 bottles red food coloring

4 large eggs, room temperature

1/2 teaspoon pure vanilla extract

1 tablespoons coconut oil

1 1/2 cups pecans, chopped

Preheat oven to 350 degrees.  In a stand up mixer, combine the flour, sugar, salt, baking powder, baking soda, cocoa and red food coloring.  Mix on low speed to combine.   Beat the eggs and vanilla together in a small bowl and then add to mixer and mix until a dough begins to form; it will be a bit crumbly.  Stir in the chopped pecans.  Using your hands divide the dough in half and form the dough into two long thin logs on a parchment lined baking sheet.

Bake for 35 minutes.  Remove from oven and reduce oven temperature to 325 degrees.  Allow the biscotti to cool for 10 minutes.  Slice diagonally into 1/2 inch slices and return to baking sheet, standing upright.  Bake for 30 minutes.  Remove from oven and cool.

To glaze:  Melt 1/2 cup white chocolate chips.  Add in 1/2 cup confectioners sugar and 1 tablespoon of milk.  Stir well to combine into a consistency for drizzling over the biscotti.  Allow to set.  Store covered for several weeks.  Makes about 2-3 dozen, depending on the thickness of slices.

 

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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