Red Velvet Biscotti

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We say red, but it’s a little more of a mahogany biscotti we fell in love with in this recipe!

Servings: 2 dozen extra large cookies
Prep Time: 15 min
Cook Time: 1 hr
Difficulty: Moderate

Ingredients Add to grocery list

3 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa
2 bottles red food coloring
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 3/4 cups toasted almond pieces
5 large eggs
1 1/2 teaspoons vanilla
3/4 lb. white chocolate, melted for dipping





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, baking soda and salt. Mix for 30 seconds on low speed to combine. Add the almonds 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. On a lightly floured work surface, roll each piece under your palms into a 14-inch cylinder about 2 inches in diameter. Transfer to the prepared baking sheets, placing 2 logs on each baking sheet, about 2 inches apart.
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.

Recipe courtesy Paula Deen

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Reader Comments:


What size bottle of red food coloring? I think this is important as it could significantly influence the moisture content! I've found that food coloring comes in different size bottles in my shopping area.

By Anonymous on December 21, 2011


I bake quite a bit, and unfortunately this was probably one of the more disappointing recipes I've made. I'll stick with Paula's for gooey butter cakes and keep searching for the perfect biscotti recipe!

By DJ on September 11, 2011


A-ma-zing!!!! so easy and tastey. i dont want to know the calories, because i plan on eating the whole batch!!!! yum!

By vivian on December 22, 2010


I am making this now and came real quick online to look at the reviews....I tell you what I have one big gooey mess on my hands! I am unable to get this to roll into logs. I am going to add more flour looking at the reviews....I have been making Paula cookie recipes for the last two days (9 of them to be exact!) and this is the first one that I feel is a real flop! UGGGH! Back to my gooey mess!

By Catherine Servideo on December 21, 2010


Believe it or not, no butter in this recipe! smile

By Libbie Summers on December 15, 2010


should there be butter or some type of shortening added to this...

By Anonymous on December 13, 2010


I thought this recipe was quite easy to make and tastes amazing. I'm glad to see that a few others had consistency issues. But, adding a little flour seemed to do the trick. Thank you Paula for another fantastic recipe.

By Anonymous on November 23, 2010


I love all your Red Velvet recipes! I had a little trouble with this at first. I'm a really "visual" person. Think you could make this on one of your shows? Anyway, my co-workers liked it so I kept at it and after the second try I got the hang of it. Everyone loves it!!! Even the ones that normally don't like biscotti, loved this! Do you think you could come up with a Gooey Red Velvet Cake? I'll be watching!

By Anonymous on February 10, 2010


I made this recipe and it turned out great! I did add a little extra flour because the consistency was a little off, and I used dark chocolate instead of white because I like the taste better. Great recipe though!

By Anonymous on February 08, 2010


We are so very sorry you had problems with this recipe and glad you were inventive enough to add an additional egg. We have amended the recipe to have the correct flour and hope you give it another really is fun to make! Libbie Summers, Paula Deen Food Editor

By Libbie Summers on December 22, 2009

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