Sunday, December 25, 2016

Red Velvet Biscotti

Merry Christmas, everyone! Since I (like most of you I'm sure) are running around with a bazillion to-do lists in your minds, I'll keep my preamble short and sweet today. Suffice it to say that on days like today, the chance to sit down with a cup of coffee and a cookie is more welcome than normal. Even if that sitting down is in the car and the coffee is in a paper cup, taking along a sturdy, travel friendly snack like a biscotti can make the "break" complete.

Just one Red Velvet Biscotto away from a delicious afternoon break #yummy #yum #vegetarian #red #redvelvet #biscotti #cookies

We are most definitely fans of red velvet around here, and in particular I love the cream cheese frosting that caps off the slices so perfectly. Granted - I'm the type of person who would eat cream cheese frosting by the spoonful if given the chance, but the tang perfectly balances the sugar and adds to the hints from buttermilk. To make one of my favourite cakes "travel friendly", I decided to try them in the sturdiest form I knew: biscotti!

Using Sandra's recipe as my base, I switched up the fats to incorporate my favourite cream cheese, added rich brown sugar for its molasses note, and added some Red Velvet Emulsion to solidify the nuances of flavour that fill the cake and boost the red colour. A combination of an egg white and a whole egg allowed for crispness on the cut sides, while adding mayonnaise not only stood in for extra eggs but lent a slight tang not unlike the original buttermilk. A few white chocolate chips baked on top lightly caramelized and seemed almost like a toasted meringue frosting with their vanilla sweetness. At any rate, they were perfect on their own or with a coffee, and I've had requests for more!

Here's to you and yours, and have a fantastic holiday!


Red Velvet Biscotti
Makes ~30
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 colouring or 1 tsp red gel food colouring
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
Good quality white chocolate chips, to sprinkle
  1. Preheat oven to 350°F
  2. In a bowl beat together butter, cream cheese, sugars, cocoa and food colouring.
  3. Add egg, egg white, mayonnaise, vanilla and red velvet emulsion, beating well.
  4. Add the flour, baking soda and salt, mixing thoroughly.
  5. Divide the dough into 2 equal pieces and roll each piece into a log about 2” wide.
  6. Transfer to the prepared baking sheets, and sprinkle with white chocolate chips.
  7. Bake for 30 minutes. Cool for 10 minutes.
  8. Reduce oven temperature to 230°F (convection) or 250°F (regular).
  9. Slice logs into ½” pieces and lay flat on the cookie sheet .
  10. Bake for 10 minutes per side, then turn off the oven and cool inside 2 hours.
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