Red Velvet-Coconut Biscotti

The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 192 Calories

Ingredients

• 1 tablespoon shortening
• 3 eggs
• ¼ cup vegetable oil
• 1 ¼ cups all-purpose flour
• 1 (12 ounce) package white chocolate chips
• 1 (16.5 ounce) package red velvet cake mix
• 1 ½ cups sweetened flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.

Step 3

Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.

Step 4

Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.

Step 5

Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.

Step 6

Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.

Step 7

Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.