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    Home » Recipes » Biscotti

    Cinnamon Red Hot Biscotti Cookies

    By Wendy Sondov · Published: Feb 14, 2019 · Modified: Jan 1, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Cinnamon Red Hot Biscotti Cookies are a wonderfully crunchy cookie for snacking and dunking! Crushed Red Hots candy are the special ingredient that turns the dough pink and adds cinnamon flavor. These spiced biscotti are particularly scrumptious with a cup of tea!  

    Cinnamon Red Hot Biscotti Cookies on a baking sheet with heart sprinkles.

    Why you'll love this recipe

     In general, I’m not much of a candy eater. I like candy, I just don’t crave it and I rarely have any candy other than chocolate in our house.

    When I was growing up, my maternal grandmother always had candy in a divided glass box which she kept on her living room coffee table. I have that box now and keep sea shells in it!

    Two biscotti decorated on top with white chocolate and heart sprinkles, next to two espresso mugs.

    But when my grandmother owned the box, it was filled with coffee hard candies in cellophane wrappers, black licorice, and nonpareils chocolates. As a child, I found the candy out of that glass box to be particularly delicious, and black licorice remains a favorite flavor.

    Now when I buy candy, it’s because I am going to bake with it! Most often I use chocolate candy. I’ve made all kinds of things with chocolate, from Kiss Cookies to Peanut Butter Cup Cookies.

    Cinnamon Red Hot Biscotti Cookies uses Red Hots candy for color and flavor. The pink and red are great Valentine colors (Christmas,too!), but once you take a crunchy bite of these biscotti, you won’t want to wait for holidays to make them!

    Pink and red biscotti with bowl of Red Hots.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Step by step collage for making biscotti, form, bake, slice, bake again.
    1. Combine the ingredients to create the dough. On the prepared baking sheet, shape the dough into two smooth 9”x 2”logs, about ¾" thick.
    2. Bake for 25 minutes. Remove from the oven, and cool on the pan about 5 minutes. Reduce the oven temperature.
    3. With a serrated knife, cut the log crosswise into ½” - ¾” slices.
    4. Stand the biscotti on the prepared baking sheet, each cookie slightly separated. Return the baking sheet to the oven, and bake for 20-25 minutes, until dry and beginning to turn golden around the edges.

    Storage

    Store in an airtight container at room temperature for 2-3 weeks.

    Tip and variations 

    Biscotti look impressive, but are actually very simple to make. The finished cookies can be decorated or enjoyed without further embellishment.

    • These biscotti have a sweet cinnamon flavor. If you want more hot and spicy cinnamon flavor, add one or two drops of cinnamon oil to the dough.
    • Be sure to use a serrated knife to cut the biscotti logs into slices. The serrated knife helps to keep the dough from crumbling.
    • The baked biscotti cookies can be dipped in white chocolate instead of spreading the chocolate on top. Dip the tip, the bottom, or the top of the biscotti, then add sprinkles.
    • White chocolate is delicious with the cinnamon flavored biscotti, but is not recommended if these biscotti will be shipped in hot weather. The pink speckled cookies are eye catching even without the added chocolate and sprinkles.
    Pink biscotti topped with white chocolate and sprinkles in front of espresso mug.

    Frequently asked questions 

    What are red hots candy?

    Red Hots candy are small, round, red candies with a hot cinnamon flavor. The generic name for Red Hots is cinnamon imperials.

    What makes Red Hots hot?

    Cinnamaldehyde oil, a chemical found in cinnamon bark, gives Red Hots candy their spicy cinnamon flavor.

    How do you crush Red Hots?

    Red Hots can be pulsed in a blender or small food processor. Just a few pulses turns the candies into mostly powder.
    The candy can also be crushed by hand. Place the Red Hots in a zip lock bags and use a rolling pin to crush the candy until coarsely ground.

    Pink and red biscotti balanced on top of an espresso mug.

    More biscotti recipes

    Biscotti are not only delicious, but they are one of the best cookies for mailing in care packages. They are sturdy and many varieties stay fresh for weeks! Nibbled on their own or dunked in your beverage of choice, there is a flavor for everyone!

    Chocolate Espresso Biscotti are rich chocolate cookies with bold espresso flavor and crunch!

    You will love this Chocolate Chip Biscotti recipe for crunchy biscotti with chocolate chips on the inside and coated in chocolate on the outside.

    Coconut White Chocolate Biscotti are a with crunchy vanilla cookie with shredded coconut and creamy white chocolate.

    Lemon Biscotti is the perfect teatime treat. Enjoy these lemon cookie with hot or iced tea!


    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Cinnamon Red Hot Biscotti Cookies on a baking sheet with heart sprinkles

    Cinnamon Red Hot Biscotti Cookies

    A wonderfully crunchy cookie for snacking and dunking! Crushed Red Hots candy are the special ingredient that turns the dough pink and adds spicy cinnamon flavor.
    3 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 18
    Calories: 153kcal
    Author: Wendy Sondov

    Ingredients

    COOKIES:

    • 6 tablespoons unsalted butter room temperature
    • ⅔ cup granulated sugar
    • ¼ teaspoon salt
    • 1 tablespoon vanilla extract
    • 1 ½ teaspoons baking powder
    • 2 large eggs room temperature
    • 2 cups all-purpose flour
    • ½ cup crushed Red Hots cinnamon candies

    FOR DECORATING:

    • Sprinkles
    • ⅓ cup white chocolate melting discs

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • In the bowl of an electric mixer, cream the butter, sugar, salt, vanilla extract, and baking powder.
    • Beat in the eggs. The batter may look slightly curdled.
    • Mix in the flour until combined.
    • Add ½ cup of the crushed Red Hots. (Red Hots can be pulsed in a food processor or blender until coarsely ground) Stir just until the dough is pink and speckled with candy pieces.
    • Scrape the dough onto the prepared baking sheet. Shape the dough into two smooth 9”x 2”logs, about ¾" thick.
    • Bake for 25 minutes. Remove from the oven, and cool on the pan about 5 minutes.
    • Reduce the oven to 325°F.
    • With a serrated knife, cut the log crosswise into ½” - ¾” slices.
    • Stand the biscotti on the prepared baking sheet, each cookie slightly separated. Return the baking sheet to the oven, and bake for 20-25 minutes, until dry and beginning to turn golden around the edges.
    • Remove the biscotti from the oven, and transfer them to a wire rack to cool.

    TO DECORATE:

    • In a small bowl, melt white chocolate discs in the microwave at 50% power for about 1 minute, until completely melted and smooth.
    • Line up the completely cooled biscotti on a wax paper lined baking pan to catch drips and sprinkles.
    • With a butter knife or offset spatula, spread white chocolate on the top of a biscotti. Add sprinkles immediately. Continue until all the biscotti are decorated. The tray can be refrigerated for about 10 minutes to speed up the firming of the chocolate.
    • Be sure the chocolate is completely firm before storing.
    • Store in an airtight container at room temperature for 2-3 weeks.

    Notes

    • These biscotti have a sweet cinnamon flavor. If you want more hot and spicy cinnamon flavor, add one or two drops of cinnamon oil to the dough.
    • Be sure to use a serrated knife to cut the biscotti logs into slices. The serrated knife helps to keep the dough from crumbling.
    • The baked biscotti cookies can be dipped in white chocolate instead of spreading the chocolate on top. Dip the tip, the bottom, or the top of the biscotti, then add sprinkles.
    • White chocolate is delicious with the cinnamon flavored biscotti, but is not recommended if these biscotti will be shipped in hot weather. The pink speckled cookies are eye catching even without the added chocolate and sprinkles.
    Packing tips
    Do not decorate with chocolate if mailing to or from a hot location. These biscotti are also delicious without the added chocolate and are an excellent cookie for military care packages. Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or ziplock bag.

    Nutrition

    Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 78mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 143IU | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Cheryl

      March 09, 2023 at 2:42 pm

      1 star
      Red Hots do not just "crush" in the food processor or blender, in my trying. They either turn to dust or nothing at all.. Even with pulsing.... They are too hard and break through the plastic bag if you try to "beat" the into submission..... Trying to figure out how to save the biscotti and not waste it.... heavy sign....

      Reply
      • Wendy Sondov

        March 09, 2023 at 5:35 pm

        I'm sorry to hear that you are having trouble with the red hots. A few short pulses in the food processor, as indicated in the recipe, is all I ever need to break down the candy. If you don't use the pulse feature, the processor will turn the candy into powder. However, the powder can also be used to provide both color and flavor to the biscotti. Variations in candy brands and freshness effects the hardness of the candies.

        Reply
    2. Suzy

      December 31, 2019 at 8:48 am

      5 stars
      I made these and doubled the recipe. They are terrific! BTW, red hot candies do not crush using a plastic bag and rolling pin! Hammer maybe? I used a mini food processor and that worked. Great with coffee and hot chocolate. Thanks!

      Reply
      • Wendy Sondov

        December 31, 2019 at 6:22 pm

        Hi, Suzy. I'm so glad you enjoyed these biscotti! I prefer using my mini food processor to crush the candy. I agree, you get a more consistent result. I did find that the different brands of red hots were different consistencies. Some were like little rocks and others much softer.

        Reply
    3. saltandserenity

      February 25, 2019 at 10:40 am

      Wendy, In Canada we have cinnamon heart candies. I wonder if these "Red Hots" arte the same? Cinnamon hearts are very strongly flavoured cinnamon candies and way to pretty to crush!! Love this idea for the biscotti. They are just so pretty to look at. Loving the composition oif the first photo.

      Reply
    4. Babychaser

      February 15, 2019 at 7:33 am

      These look really good! I pinned them for later!

      Blessings,
      Babychaser

      Reply
      • The Monday Box

        February 20, 2019 at 8:24 am

        Thanks! I appreciate your pinning and hope you enjoy the biscotti !

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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