Red Velvet Biscotti

Red Velvet Biscotti by Pasta-based. Dipped into coffee, red velvet biscotti with white icing hearts.

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.

Red Velvet Biscotti by Pasta-based. Laying on a cooling rack, red velvet biscotti with white icing hearts.

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.

Red Velvet Biscotti by Pasta-based. Piping hearts with icing onto the cookies. The icing is simply made from powdered sugar and plant milk.

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.
Red Velvet Biscotti by Pasta-based. A wide overhead shot of the biscotti laying on a cooling rack with white icing hearts. Two coffees are on the table waiting to be dipped into.

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.


5 from 3 votes
Vegan Red Velvet Biscotti
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Vegan Chocolate Chocolate-Chip Red Velvet Biscotti with white icing hearts. The perfect recipe for Valentine's Day.

Course: Breakfast, Dessert, Snack
Cuisine: Italian, Vegan
Servings: 12 cookies
Calories per Serving: 163 kcal
Author: Pasta-based
  • 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***
Vegan Icing
  • 1 cup powdered sugar
  • 3 tablespoons plant milk
  1. Preheat oven to 350°F/175°C and line a baking sheet with parchment paper. Set aside.

  2. In a food processor, add blanched almonds and pulse to make a fine meal.

  3. Add all-purpose flour, cocoa powder, baking powder, and salt to the food processor. Pulse a few more times to combine.

  4. Add maple syrup, vegan red food coloring, melted coconut oil, and vanilla extract. Pulse until combined - it should form into a cookie dough.

  5. 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.

  6. 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.

  7. Bake for 15 minutes at 350°F/175°C. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300°F/150°C.

  8. 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.

To make the vegan icing
  1. Sift powdered sugar into a bowl to ensure there are no clumps. Add plant milk and whisk together until creamy.

  2. 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.

Recipe Notes
  • *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 🙂

Nutrition Facts
Vegan Red Velvet Biscotti
Amount Per Serving (1 biscotti)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Sodium 51mg2%
Potassium 93mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 10IU0%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

January 30, 2018
February 12, 2018



  1. Reply


    February 10, 2018

    5 stars
    Wow, these look delicious and so so cute. I am not sure I can make those little hearts as good as yours though haha, thanks for the vid!

  2. Reply

    Dreena Burton

    February 11, 2018

    Saw these on FB… so delicate-looking and creative, beautiful job.

  3. Reply

    Rebecca @ Strength and Sunshine

    February 12, 2018

    O I haven’t made biscotti in so long!

  4. Reply

    Mary Ellen | VNutrition

    February 12, 2018

    5 stars
    These are so cute and look delicious! They’re a perfect treat for Valentine’s Day!

  5. Reply

    Amy Katz from Veggies Save The Day

    February 12, 2018

    5 stars
    These are so incredibly pretty! Perfect for Valentine’s Day!

  6. Reply


    February 15, 2018

    If I already have almond flour (so will skip the slivered al ond step), how much should I use.
    Much thanks. These look amaizing!

    • Reply


      February 15, 2018

      Hi Bridget! You can make the substitution with just a tad bit less than the amount the recipe calls for. So use 2/3 cup almond flour instead of the 3/4 cup slivered almonds in the recipe.


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