Red velvet cakes seem to be popular with lots of people these days with a chocolate sponge coloured a bright red is paired with a classic cream cheese frosting. I decided to venture into the world of red velvet but in biscuit form by devising a recipe for Red Velvet Hazelnut Biscotti with White Chocolate Drizzle.

Personally I am not a fan of brightly coloured foods so there is a slight reddish hue to these biscotti rather than a bright neon red – I’ll leave this up to you. Leaving the brown also lets you know that these are flavoured with chocolate and the white flesh of the hazelnuts also stands out. I finish these biscotti with a drizzle of white chocolate to represent the cream cheese frosting of a red velvet cake.

Make sure to check out the first 4 days of my 12 Days of Christmas too!

Andrew in the Kitchen’s Dairy Milk Caramel Cupcakes

Andrew in the Kitchen’s Melted Snowman Chocolate Chip Cookies

Andrew in the Kitchen’s Lidl Favorina Spiced Biscuit Spread Review

Andrew in the Kitchen’s White Chocolate and Cranberry Crunch Biscuits

1 egg white

¼ tsp cream of tartar

40g granulated sugar

Red food colouring paste

25g plain flour

8g cocoa powder

60g hazelnuts, chopped into rough pieces

30g white chocolate, melted

Preheat the oven to 180˚C. Line a baking tray with baking parchment, which is lightly greased.

Whisk the egg white with the cream of tartar until it is frothy. Add the sugar very gradually, whisking well between each addition until it holds stiff peaks. Add in the food colouring paste and whisk through until it has been evenly incorporated; it will be a pink colour.

Sift in the flour and cocoa powder and use a spatula to fold through the dry ingredients, scraping right down to the bottom. Add the roughly chopped hazelnuts and mix through.

Scrape out the batter onto the oiled baking parchment and flatten out to 1.5cm thick. Bake the biscuits for around 25 minutes until the surface is golden and set (by which I mean the top doesn’t give way when you touch it). Leave it to cool fully on the tray.

Preheat the oven to 160 ˚C. Take a serrated knife and slice the biscuits into long strips about 1cm wide and place them onto a baking tray with the cut side face up. Bake the biscuits again for a total of 15 minutes, turning them to expose the other side halfway through.

Allow them to cool fully before drizzling with the white chocolate and leave the white chocolate to set.