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.
Servings: 28 biscotti
Calories: 192kcal
Equipment
- Food-safe gloves
Ingredients
- ½ cup light brown sugar
- ¾ cup granulated sugar
- 3 large eggs room temperature
- ¾ cup unsalted butter melted & cooled (1 ½ sticks)
- ½ tablespoon white vinegar
- 2 tablespoons red food coloring
- 1 ½ tablespoons vanilla extract
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¾ cup dark chocolate chips
- ¾ cup white chocolate chips
Instructions
- 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.
- 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.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
- 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.
- 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 - the gloves will help as the dough may be a bit sticky and may stain your hands a bit! 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.
- Using a sharp serrated knife, slice each log into biscotti about 1 inch wide.
- Stand the biscotti upright on the sheet pan, making sure there's space between each biscotti. Bake for 15–20 minutes until the cookie is dry to the touch.
- Remove from the oven and allow to cool completely before serving or storing.
Notes
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.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.
Nutrition
Serving: 1 biscotti | Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 148mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 0.05mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @AFabulousBite or tag #AFabulousBite!
