Red Velvet Biscotti – a recipe in the name of LOVE.
I love Valentine’s Day. I know some people think it’s a lame holiday but, for me, it’s always been so much fun to celebrate.
Growing up, I remember coming home from school to find a box of chocolates with my name on it. My parents would always give me and my siblings valentine’s day cards and chocolates every year.
In high school, I would receive roses and teddy bears from my classmates – sometimes I didn’t actually want these gifts but I now think of those times as heartfelt memories. High school was soooo awkward.
We have a couple other biscotti recipes on our blog: classic chocolate-chip almond biscotti and chocolate lavender biscotti. They make perfect treats. We love dipping them in our coffee in the morning.
This recipe for red velvet biscotti uses natural vegan red food coloring, which I bought from Amazon. It’s important that you find a vegan food coloring because traditional red coloring is made with crushed bugs – ew! You’ll want to look out for ingredients like “carmine” or “cochineal.” You also might want to steer away from anything with “Red No. 2” or “Red No. 40” because they are made from coal or petroleum, which can cause health risks.
For this recipe, I used India Tree Natural Red Food Coloring which is made from vegetable juice and contains no synthetic dyes. You can probably also use beet powder but I haven’t tried that substitution yet.
HOW TO MAKE RED VELVET BISCOTTI IN LESS THAN ONE MINUTE:
Vegan Chocolate Chocolate-Chip Red Velvet Biscotti with white icing hearts. The perfect recipe for Valentine's Day.
- 3/4 cup slivered, blanched almonds
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1 tablespoon vegan red food coloring*
- 2 tablespoons melted coconut oil**
- 1/2 teaspoon vanilla extract
- 1/3 cup dairy-free chocolate chips***
- 1 cup powdered sugar
- 3 tablespoons plant milk
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a food processor, add blanched almonds and pulse to make a fine meal.
Add all-purpose flour, cocoa powder, baking powder, and salt to the food processor. Pulse a few more times to combine.
Add maple syrup, vegan red food coloring, melted coconut oil, and vanilla extract. Pulse until combined - it should form into a cookie dough.
Remove the blade from your food processor (or pour the mixture into a separate bowl) and add vegan chocolate chips. Using a large spoon, mix together.
Divide the dough in half and pour onto the baking sheet. Using your hands, or the spoon, shape each half into a rectangle, approximately 2 x 4 inches long and 1 inch high.
Bake for 15 minutes at 350°F. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300F.
Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes, flipping halfway through.
Sift powdered sugar into a bowl to ensure there are no clumps. Add plant milk and whisk together until creamy.
Pour icing into a piping bag or you can put it into a plastic bag and cut a small piece off one of the corners to form a DIY piping bag. Use this to draw small hearts onto the biscotti for a festive look.
- *Vegan Red Food Coloring: For this recipe, I used India Tree Natural Red Food Coloring which is made from vegetable juice and contains no synthetic dyes.
- **Melted Coconut Oil: measure the coconut oil after it has already been melted. If you measure it when it's solid, you'll end up with too much.
- ***Dairy-free Chocolate Chips: we love using Enjoy Life! brand dairy-free chocolate chips. We also found good results when mixing both the mini chips and the chunks together 🙂