RED VELVET-COCONUT BISCOTTI

Red Velvet-Coconut Biscotti image

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.

Provided by SHORECOOK

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 2h10m

Yield 30

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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.
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.
Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
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.
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.
Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

Nutrition Facts : Calories 192 calories, Carbohydrate 25 g, Cholesterol 21 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.5 g, Sodium 124 mg, Sugar 7.8 g