Red Velvet-Coconut Biscotti Recipe

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.