Red Velvet Triple Chocolate Biscotti

These Red Velvet Triple Chocolate Biscotti are crunchy (but won't break your tooth!), chocolatey and studded with both dark and white chocolate for the ultimate bakery-style treat. With their deep red color, cocoa-rich flavor and classic biscotti crunch, they’re perfect for holiday gifting, coffee dunking or cozy winter baking sessions.

What are Biscotti?

Biscotti are a traditional Italian cookie that are long and crispy and baked twice. The name "biscotti" literally translates to "twice cooked" in Italian. They are usually served with coffee so the idea is to dunk the cookie in and enjoy together for breakfast or just as a sweet treat.

These red velvet biscotti are a twist on traditional Italian biscotti, made with cocoa powder, red food coloring and a touch of vinegar to enhance the flavor and color. This is a “triple chocolate” recipe thanks to cocoa powder in the dough plus dark and white chocolate mixed throughout, creating a rich yet balanced cookie that’s twice-baked for that signature crunch.

My favorite part of this recipe is that it's not overly crunchy, like a lot of store-bought biscotti - these are crisp but not hard! I haven't found a store-bought biscotti that doesn't feel like it'll break my tooth so I'm happy to report that this recipe yields a crisp yet still ever-so-slightly soft cookie.

Why You'll Love These Biscotti

• They're crisp, not hard! Bakery-quality texture with a crispy snap.
• Indulgent but not over-the-top. These are the perfect balance of cocoa, vanilla and chocolate.
• Stunning red color that makes them ideal for gifting. A holiday staple!
• Easy to make ahead and store for weeks. Have a cookie break whenever you want one.

Ingredients You'll Need

• Light brown sugar. Adds moisture and a subtle caramel note.
• Granulated sugar. Helps create structure and crisp edges.
• Unsalted butter. Adds richness and flavor without overpowering the cocoa.
• White vinegar. Enhances the red velvet flavor and deepens color.
• Red food coloring. Gives the biscotti their signature vibrant hue.
• Vanilla extract. Rounds out the chocolate flavors.
• Unsweetened cocoa powder.Adds chocolate depth without sweetness.
• Baking powder. Helps the dough puff slightly during the first bake.
• Dark chocolate chips. Rich and slightly bitter for contrast.
• White chocolate chips. Sweet, creamy pops of flavor throughout.

Scroll to the recipe card below to find the remaining ingredients and quantities! 

Substitutions

• Chocolate chips. Swap dark chocolate chips for milk chocolate, if you prefer!
• Cocoa powder. Use Dutch-processed cocoa for deeper chocolate flavor.
• Red food coloring. Omit for a dark brown biscotti instead of a red one.

Variations

• Add some extra crunch! Add hazelnuts, walnuts or pistachios to elevate these cookies - bonus points if you roast them!
• Drizzle cooled biscotti with melted white chocolate. Use the same chocolate chips you're already using in this recipe.
• Dip one end in dark chocolate for gifting. Wrap in cellophane and ribbon for a sweet gift!
• Add espresso powder. Create a mocha version of this biscotti by adding espresso powder to the dry ingredients.

Equipment

• Stand mixer with whisk attachment. You can use a hand mixer but it'll take a little more work!
• Mixing bowls.
• Silicone spatula.
• Half sheet pans.
• Silicone mats or parchment paper.
• Serrated knife.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F. Line two half sheet pans with parchment paper or silicone baking mats.

Add the granulated sugar, brown sugar, and eggs to a stand mixer fitted with the whisk attachment. Mix on low until combined, then increase to medium-high and whisk for 8-10 minutes until thick, pale and almost tripled in volume.

Step 2: In a medium bowl or measuring cup, mix together the melted butter, vinegar, red food coloring, and vanilla. With the mixer running, slowly stream this liquid mixture into the whipped eggs and sugar.

Step 3: In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.

Step 4: Remove the bowl from the mixer and gently fold in the dry ingredients until just combined using the silicone spatula. Fold in the dark and white chocolate chips.

Step 5: Put on gloves to divide the dough in half and shape each half into a rectangle (about 5.5 inches wide by 10.5 inches long). Place one log per sheet pan.

Bake for 20–25 minutes, until slightly puffed and set.

Let the logs cool on the pan for 30 minutes. Reduce oven temperature to 325°F.

Step 6: Using a sharp serrated knife, slice each log into biscotti about 1 inch wide.

Storing, Making Ahead, Freezing and Reheating

Storing and Making Ahead

Store in an airtight container at room temperature for up to 2 weeks.

Freezing

Freeze fully baked biscotti for up to 3 months.

Reheating

Re-crisp in a 300°F oven for 5–7 minutes, if needed.

How to Serve Biscotti

• As part of a dessert table for the holidays or Valentine's Day along with these mini tiramisu cookies.
• Alongside a simple dinner of spaghetti aglio e olio.
• On a snack table, featuring apps like a whipped ricotta dip with sun-dried tomatoes or turkey meatballs.

FAQ

Tips and Tricks

• Use room-temperature eggs for maximum volume.
• Don’t overmix once the flour and dry ingredients are added.
• Slice with a serrated knife using gentle sawing motions.
• Stand biscotti upright (not on their side) during the second bake for even drying.

Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!

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