The Great Blogger Cookie Swap~ Red Velvet Biscotti

Last year I heard about The Great Blogger Cookie Swap but I was too late to join in.  I was kinda bummed!!  So when this year when I got the email for sign-ups I was so excited!!!  Now to decide which cookies to make??  They had to be sturdy enough to go though the mail in one piece and still taste great!!  What could be a better traveling cookie than  Biscotti!!  I found this recipe a long time ago and I love it!! It starts with a cake mix!! How much simpler can it be? So I sent Red Velvet Biscotti!!

Now you cant eat Biscotti without a drink because Biscotti is a dunking cookie so with my cookies I included a little hot chocolate kit so the Biscotti can be fully enjoyed!  Because I believe Biscotti is a total experience!! This recipe is so easy!!  I changed it up justa  bit.  The recipe calls to leave the cookies in the oven as it cools down after turning off the heat.  I dont do that I dont want the cookies to be really hard.  My cookies have crunch but you wont break your teeth on them!!LOL!!

Red Velvet Biscotti

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Ingredients Method

Ingredients

  

• 1 Box Red Velvet Cake Mix
• 8 T Butter one cube melted
• 2 large Eggs
• 1 C AP Flour
• 1 t vanilla
• 1/2 c mini chocolate chips

Method

 

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper set aside.
2. Place all ingredients in large mixing bowl. Blend with electric mixer on low speed until well blended. Add chocolate chips and mix into dough gently until blended in to dough. Dough will be thick and come together in a ball. Divide dough in half. With one half of dough shape into a rectangle about 14"x 2.5" thick. Mound the dough so it is slightly higher in the center. Repeat with other half of dough. You can bake both on one cookie sheet place them about 4" apart. Bake first time in oven for 30-35 min. Until toothpick inserted in center comes out clean, Remove from oven and let cool for 10 minutes. Cutting on the cookie sheet use a sharp serrated knife and slice the rectangle on a diagonal into 1 inch thick slices. Carefully turn slices on their side, arranging on the cookie sheet. Bake cookies for second bake for 10 minutes. Remove from oven and let cool on cookie sheet.
3. Store in airtight container for up to several weeks.