Cinnamon Red Hot Biscotti Cookies on a baking sheet with heart sprinkles
5 from 1 vote

Cinnamon Red Hot Biscotti Cookies

Adapted from King Arthur Flour
Makes 18 biscotti cookies
Author Wendy Sondov



  • 6 tablespoons unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs room temperature
  • 2 cups all-purpose flour
  • ½ cup crushed Red Hots cinnamon candies


  • Sprinkles
  • 1/3 cup white chocolate melting discs


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream the butter, sugar, salt, vanilla extract, and baking powder.
  3. Beat in the eggs. The batter may look slightly curdled.
  4. Mix in the flour until combined.
  5. 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.
  6. Scrape the dough onto the prepared baking sheet. Shape the dough into two smooth 9”x 2”logs, about 3/4" thick.
  7. Bake for 25 minutes. Remove from the oven, and cool on the pan about 5 minutes.
  8. Reduce the oven to 325°F.
  9. With a serrated knife, cut the log crosswise into 1/2” - ¾” slices.
  10. 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.
  11. Remove the biscotti from the oven, and transfer them to a wire rack to cool.


  1. In a small bowl, melt white chocolate discs in the microwave at 50% power for about 1 minute, until completely melted and smooth.
  2. Line up the completely cooled biscotti on a wax paper lined baking pan to catch drips and sprinkles.
  3. 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.
  4. Be sure the chocolate is completely firm before storing.
  5. Store in an airtight container at room temperature for 2-3 weeks.

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.