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Ingredients

1 (16.5 ounce) package red velvet cake mix 1 ¼ cups all-purpose flour 3 eggs ¼ cup vegetable oil 1 ½ cups sweetened flaked coconut 1 (12 ounce) package white chocolate chips 1 tablespoon shortening

Nutrition Info

192 calories carbohydrate: 25 g cholesterol: 21 mg fat: 9.3 g fiber: 0.9 g protein: 2.8 g saturatedFat: 4.5 g servingSize: - sodium: 124 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine cake mix, flour, eggs, and oil in a large bowl, beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet.
Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets.
Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.
Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely.
Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate.
Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

30 cookies

The red tint makes this biscotti recipe a special treat, especially for Valentine's Day and Christmas. A white chocolate drizzle adds to its appeal.