Saturday, March 2, 2013

Red Velvet Biscotti

Red Velvet Biscotti 
Here we are in Florida and we’ve had three stormy days in a row. Not the kind of weather you want to take a walk in.  I'm talking torrential rain!  What do you do on a rainy day in Florida? Well, if you’re me, you bake. Since my biscotti jar was empty, I knew just what to bake! Having a biscotti with my morning tea is guilty pleasure.  So, my morning was spent baking these delicious, deep chocolatey biscotti from Paula Deen!

I didn’t have my favorite recipes with me. However, I did have a few bookmarked on my computer that I hadn’t tried yet.  The one that really caught my attention was Paula Deen’s Red Velvet Biscotti.  Ooohh!  Most of you, who read my blog, know I’m a biscotti aficionado!!  I found this recipe a few months ago, while browsing her website.  As much as I enjoy watching Paula on TV and visiting her webpage, I find most of her recipes do not fit the way we eat.  So, when I found this recipe for Red Velvet Biscotti I was quite surprised; no fat except from the eggs.  I added a tablespoon of olive oil, cut the sugar by ½ cup and used toasted walnuts instead of almonds.

This made a really deep rich chocolatey biscotti.  On the Paula Deen webpage it says "these cookies are really more mahogany than red”.  I agree!  They are also luscious and decadent tasting. Another biscotti recipe to add to my favorites!

Decadent and luscious
Mix all dry ingredients, then add food coloring and olive oil
After you mix all the ingredients, make your logs and place on a cookie sheet, then flatten as above and bake for 30 minutes at 350〫
Cool on rack, then slice on the diagonal 
Bake for 30 more minutes at 300〫...turning each biscotti over halfway through baking
Perfect with my morning tea…or maybe for dessert with a glass of wine
The rain moving in over the Gulf
What do you do on a rainy day at the beach~if you’re me you bake!

Red Velvet Biscotti
adapted from Paula Deen

Servings: 2 dozen extra large cookies

Prep Time: 15 min

Cook Time: 1 hr


3 cups all purpose flour
11/2 cups sugar
1 cup unsweetened cocoa
2 bottles red food coloring
1 tablespoon olive oil
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 3/4 cups toasted walnut pieces
5 large eggs
1 1/2 teaspoons vanilla
3/4 lb. white chocolate, melted for dipping (I used dark chocolate for drizzling)


Preheat oven to 350°F. Line two large baking sheets with parchment paper.

In the bowl of an electric mixer, combine the flour, sugar, cocoa, food coloring, olive oil, baking soda and salt. Mix for 30 seconds on low speed to combine. Add the walnuts and mix well.
In medium mixing bowl, lightly beat the eggs with the vanilla. On low speed, pour the eggs into the dry ingredients and mix just to form a soft dough.

Divide the dough into 4 equal pieces. This is a very messy job, because the dough is a bit wet. On a lightly floured work surface, shape each piece into a 14-inch log. Transfer to the prepared baking sheets, placing 2 logs on each baking sheet, about 2 inches apart.  Then pat them down, they should be about 1 inch thick and a couple inches wide. (I rinse my hands often, because the dough is sticky, and I keep them slightly wet while handling the dough.)
Bake for about 30 minutes, until the logs are lightly browned and firm. Let cool completely on the baking sheets on wire racks. Reduce the oven temperature to 300°F.

Transfer one of the cooled logs to a cutting board. With a heavy sharp knife, cut the log into 3/4-inch-thick slices. If sliced crosswise, each log will average 24 small cookies. If cut on an angle, each log will yield about 16 large pieces. Repeat with the remaining logs. Spread the cookies on the parchment-lined sheets.
Bake the cookies for 30 minutes, turning halfway through baking, until crisp. Transfer the cookies to wire racks and cool completely.
Melt white chocolate over a double boiler or in a microwave using a microwaveable bowl. Dip ends of cooled biscotti into melted chocolate and dry on waxed paper. Serve with coffee or tea.


  1. they look awesome, love biscotti and your are very unique,thanks for sharing a new version

  2. Seriously a brilliant recipe I will be making these for sure!

  3. You definitely are the biscotti queen Kathy! Fantastic with a cup of coffee. Yesterday we had the worst storm here, thunder and wind like I hadn´t heard in years.

  4. These sound chocolaty and delicious. I love biscotti and would welcome these anytime of day. It's nice to see Paula has a few lower cal recipes. I will definitely add this recipe to my collection.

  5. I'm not a huge fan of Biscotti, but I would try one of these! They're beautiful.

    I really hope you can make it to Seattle! I think we'd all have so much fun together & to meet Dorie as a group would be great, too. Mary is so sweet & engaging. I felt like I'd know her for years!

  6. What a beautiful idea my friend, biscotti looks lovely :D
    Chocolatey goodness!


  7. Yes, I would bake and get ready for tea!
    These biscotti look so crunchy and great!

  8. Sounds to me like this is the perfect way to bring sunshine to a rainy day! These look wonderful and so fun that they're Red Velvet!

  9. Yum Kathy! I may have to try this:)

  10. These biscotti look gloriously decadent - just the treat to have with a cup of tea while watching the storm.

  11. This is the perfect way to spend your time on a rainy day Kathy! I would have done the exact same thing! Those biscotti look absolutely my kind of snack!

  12. I agree...rainy days are for baking. Your biscotti looks awesome...I would love to have this treat on a dreary day...looks like cheery decadence to me!

  13. You have the knack when it comes to biscotti! These look perfect, Kathy...and I love the chocolate drizzle.

  14. Mmmm! I love biscotti, and will try this recipe soon!

  15. MMMM, this biscotti looks wonderful. You make the best biscotti:) Being I am a big fan of red velvet, I am going to make this soon - thanks for sharing.

  16. Hooray for biscotti--I'll be working on a chocolate mint version for St Patrick's Day!

    Have you ever tried Pinterest to track recipes you'd like to try? It's helped my (lack of) organization enormously!

  17. Kathy, I know that you are the best biscotti baker I know and I am 100 % sure that these biscottis were just utterly delicious - they certainly look like it. You do not know how many time I have thought about baking the wonderful limoncello biscotti again now that springtime has arrived. So I am sure that when I give this recipe a try, I will love those biscotti but I might leave out the food coloring as one of the girls has a severe allergy to all those food colors, even the so-called "safe ones".
    Wonderful recipe, great pictures! Have a good Wednesday!

  18. Oh wow, these sound delicious! Cool capture of the rain!

  19. Gorgeous color and look to your red velvet biscotti!!! I love baking biscotti and of course eating them is not so bad either;-)
    I'm going to have to remember adding the chocolate drizzle next time I bake a batch-it really does look delicious ;-)
    Baking on a rainy day is the perfect idea!

  20. Rainy weather is perfect baking weather. Your biscotti looks lovely!

  21. Hi Kathy, thank you got dropping by my blog and your kind words. I do love biscotti; our wonderful neighbours usually bake us a couple of batches at Christmas but this year she bought us cookies instead! I miss the biscotti! Like you, Paula is not the way we cook/bake either but your version looks like something I could really enjoy. But I'll just omit the red colouring if you don't mind.

  22. Loving these! I am a huge fan of biscotti....yet surprisingly rarely make them. (and I'm not sure why) They are such a great cookie to have on hand and last forever. My favourite way to have them is with a latte. I think I need to get into the kitchen and bake some! I too like that they are low in fat.

  23. This recipe must be post-diagnosis, after Paula got religion (meaning, cut the sugar and butter). They look delicious, however, and decadent, as most of her dishes are. I love listening to that Lady. Beautiful biscotti, once again, Kathy. Wish I had some right now.