I was so excited to not only have my recipes in Social South magazine, but to also have one of them featured on the cover! Here is my recipe for the Red Velvet Biscotti.
Red Velvet Biscotti
- 1 box red velvet cake mix
- 3/4 cup All-Purpose flour
- 1/2 cup butter (melted)
- 2 eggs
- 1 t vanilla
- 1-2 bags white chocolate chips
- 1 cup pecans (chopped)
Preheat oven to 350º. Combine cake mix, flour, butter, eggs, and vanilla. Mix thoroughly with a spatula and if you need to get your hands in there, too, it's okay because the red dye will come off of your hands. On a parchment lined baking sheet, separate the dough in half and mold each half into a 12x2 inch log. Make sure the top is nice and flat. Bake for 30-35 minutes. Then let them cool for 15 minutes. Cut the logs diagonally into 1 inch slices. Arrange the slices, side up, on the baking sheet. Bake for another 10 minutes, then allow to cool completely. Dip the individual biscotti in white chocolate and cover them in chopped pecans.
