Welcome to the Free Recipe of the Month!
Each month I feature a free recipe for visitors and regular subscribers. Once the month has passed, the recipe is retired into the BB Recipe Archives. So bake while the oven's hot! These recipes are only here and free for four short weeks!
Red Velvet Biscotti
This deep, reddish chocolate biscotti is a perfect and decadent Valentine’s Day treat. You can make a cream cheese glaze or simply a white chocolate one offered here. I use Lorann Red Velvet emulsion you can get at Amazon or King Arthur Flour. It offers flavor and deep red color.
3/4 cup unsalted butter, melted, warm
1/3 cup cocoa, measured then sifted
1 3/4 cup white sugar
3 eggs
2 teaspoons pure vanilla extract
2 tablespoons double strength coffee or espresso (liquid)
1 1/2 tablespoons Red Velvet colouring emulsion*
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1/2 cup semi-sweet chocolate in small, coarse chunks
White Chocolate Glaze
1 1/2 cup chopped white chocolate
1 tablespoon unsalted butter
Sprinkles
Preheat oven to 350 F. Line a large baking sheet with parchment paper and place on top of another baking sheet (double stacking them).
In a mixer bowl, stir the warm, melted butter with the cocoa. Blend in white sugar and then the eggs, vanilla extract and coffee.
In a separate bowl, blend salt, baking powder, baking soda and flour together. Stir into wet batter and then fold in the chocolate.
Spread the batter onto prepared baking sheet in a length of 10 by 4 inches wide, approximately. Bake until top seems set, around 30 minutes. Let cool 15 minutes.
Transfer to a board and cut, on the diagonal, into wedges 1/2 to 3/4 inch thick. Reduce oven heat to 325. Transfer cookies to baking sheets and return to oven.
Bake 15-20 minutes to dry out, turning once midway to brown both sides evenly. Since cookies are dark, it is difficult to see when they are done. They should seem almost dry to the touch when ready.
For the White Chocolate Glaze, gently melt the white chocolate in a microwave (20 seconds at a time, stirring between, add the butter, until chocolate is smoothly melted).
Using a small metal spatula, coat one side of biscotti with the white chocolate. Let set in the fridge 15 minutes or on a cool counter. You can also sprinkle the chocolate, while still soft, with red or chocolate sprinkles.
Makes 12-18
