Red Velvet Biscotti
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 86.2
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 26.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
View full nutritional breakdown of Red Velvet Biscotti calories by ingredient
Introduction
With all the flavours of the southern classic, in a crunchy dunker! Adapted from http://www.adashofsanity.com/2014/02/red-velvet-biscotti/ With all the flavours of the southern classic, in a crunchy dunker! Adapted from http://www.adashofsanity.com/2014/02/red-v
elvet-biscotti/
Number of Servings: 30
Ingredients
-
2 tbsp butter, room temperature
2 tbsp cream cheese, room temperature
½ cup sugar
⅓ cup brown sugar
½ cup unsweetened cocoa
1 tbsp red food coloring
1 egg
1 egg white
⅓ cup mayonnaise
1 tsp vanilla
1 tbsp red velvet bakery emulsion (optional)
2 cups flour
¾ tsp baking soda
pinch salt
white chocolate chips, to sprinkle
Directions
Preheat oven to 350°F
In a bowl beat together butter, cream cheese, sugars, cocoa and food colouring.
Add egg, egg white, mayonnaise, vanilla and red velvet emulsion, beating well.
Add the flour, baking soda and salt, mixing thoroughly.
Divide the dough into 2 equal pieces and roll each piece into a log about 2” wide.
Transfer to the prepared baking sheets, and sprinkle with white chocolate chips.
Bake for 30 minutes. Cool for 10 minutes.
Reduce oven temperature to 230°F (convection) or 250°F (regular).
Slice logs into ½” pieces and lay flat on the cookie sheet .
Bake for 10 minutes per side, then turn off the oven and cool inside 2 hours.
Serving Size: Makes ~30
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl beat together butter, cream cheese, sugars, cocoa and food colouring.
Add egg, egg white, mayonnaise, vanilla and red velvet emulsion, beating well.
Add the flour, baking soda and salt, mixing thoroughly.
Divide the dough into 2 equal pieces and roll each piece into a log about 2” wide.
Transfer to the prepared baking sheets, and sprinkle with white chocolate chips.
Bake for 30 minutes. Cool for 10 minutes.
Reduce oven temperature to 230°F (convection) or 250°F (regular).
Slice logs into ½” pieces and lay flat on the cookie sheet .
Bake for 10 minutes per side, then turn off the oven and cool inside 2 hours.
Serving Size: Makes ~30
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.