Red Velvet-Coconut Biscotti

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets.

5. 5

   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.

6. 6

   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.

7. 7

   Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.