Easy Red White and Blue Biscotti are a very Patriot biscotti, with red, white, and blue colored dough, and in this recipe are prepared 2 different ways so that you can either have a swirled red, white, and blue pattern, or a straight-up red, white and blue color per cookie, using a simple mixture yielding a unique summer biscotti recipe that is perfectly Patriotic for Memorial Day, 4th of July (Independence Day) or Labor Day!
Why You’ll Love These Patriotic Biscotti
I love making these colorful biscotti each year during the summer for all of the fabulous summer holidays and picnics.
Really they are so festive and perfect for the fabulous red white and blue summer holidays because of their color.
- easy to find ingredients
- really colorful shortcut summer biscotti
- unique summer biscotti recipe that makes fast
- uses cake mix
- a perfect dessert for the 4th of July, Memorial Day, and Labor Day because they don’t melt
- Can be and should be made ahead
- transports easily
- Can be made in large batches quickly
- 2 Trays will yield 96 red white blue biscotti cookies
Ingredients For Your Red White and Blue Biscotti
The ingredients in this are easy to find and keep the recipe a no-fail because there is not much to it.
- eggs room temperature
- softened salted butter at room temperature only
- vanilla paste or extract
- White Cake Mixes
- Flour
- Red Food Coloring
- Blue Food Coloring
How To Make Red White and Blue Biscotti
Now I will step you through how to make the shortcut summer biscotti so that you can use this unique summer biscotti recipe for all of the upcoming summer holidays!
There are 2 different ways you can make these Red White Blue Biscotti and I will step you through each in the recipe below.
And I’ll share the 2 different looking cake mix biscotti in 1 image so you can see the difference and then follow the recipe below to achieve either one!
I refer to the one as a Patriotic Red White and Blue Marbled Biscotti and the Other as a Straight Up Red White and Blue Biscotti.
When I look at all the options, I really think that the biscotti for 4th of July comes to mind more when I look at the red white and blue swirled patriotic biscotti but that is all peronsonal opinion, so take it for what it’s worth!
Step 1: Prep For The Patriotic Biscotti
Simply preheat the oven and prepare a baking pan with parchment paper or a if you bake on those or you can eliminate and just bake on the sheet.
Step 2: Prepare the Basic Biscotti Dough
Combine eggs, sugar, butter, and vanilla.
Cream and make sure everything is well mixed.
Add the cake mix to the mixture and flour and mix to combine well, but do not overmix.
Step 3: Divide and Color The Red White Blue Biscotti Dough
Divide the dough into thirds and transfer all of the 1/3’s to their own bowls.
One portion will be white and you will NOT be working with this portion for a few steps.
Two of the portions will be colored red and blue and to do so you will take the second of the Three (1/3rds) and place it in the mixing bowl and add red food coloring until the red is the color you are expecting.
Remove that 1/3 to its own bowl, and clean out the mixing bowl and attachment.
Then you will work with the third portion of dough, replace it with the clean mixing bowl, and color it blue using as much food color as necessary to achieve the patriotic blue, then remove it from the mixer and set it aside in its own bowl.
You are now done with the mixing portion.
Step 4: Forming The (solid) Straight Up Red White and Blue Biscotti (see recipe below for the swirl/marble recipe)
On a lightly floured workspace, silicone mat, or parchment paper (whatever you prefer to work on), place the red, white and blue biscotti dough separately, but remove each from its bowl.
Next, gently begin working with the white portion of the dough, forming it into a log, then set it aside.
Repeat this for both the red dough and the blue dough.
Once each of the colors is formed into a log, place them all in front of you, and cut each the red, blue, and white in half.
Now, keep only 1/2 of each color and set each of the other halves into their own bowl (do not mix them)
With 1 portion of the red, white, and blue (the halves you kept in front of you) stack on the other and then push down lightly to at least get them to stick together without combining the colors (see my video)
Once they are stacked upon each other, roll them into a log using a back and forth motion.
The log will be as large as your parchment-lined tray which should be about 16″.
Step 5: Transfer the Patriotic Biscotti Logs to Baking Tray
Set the biscotti to log onto the tray, lightly press down to slightly flatten, and then shape the sides with the edge of your hands (see the video again)
The log will be about 16″ long, 3.5″ to 4″ wide, about 3/4″ thick, and about 24 slices per log.
Repeat all the steps above for logs 2, 3, and 4, remember this recipe will yield 96 biscotti!
Step 6: Bake The Red White and Blue Cake Mix Biscotti
Bake 20-25 minutes until the logs are firm to touch, and when pressed with a finger will lightly bounce back (refer to my video)
After removing the easy biscotti from the oven, you will go to work almost immediately (about 2 minutes after removing from the oven).
Leave the biscotti on the tray, and using a long, sharp knife, cut the biscotti, each will be 3 1/2″ long and 3/4″ high, and you can cut these as thin or thick as you prefer.
I suggest 1/4″ slices but this is all preference.
Turn the sliced cookies on their side leaving them on the tray, and place the tray back into the oven for about 15 minutes.
This is the twice-baked portion which makes it a biscotti!
The cookies need to be lightly brown, not burned so watch them as they will burn.
Once they are lightly browned, remove them from the oven, and allow them to cool for about 2 hours before storing or more, so that they don’t get soft in an airtight container.
Popular Substitution
Red White And Blue Swirled Patriotic Sticks of Biscotti (marbled rwb biscotti)
In this method, rather than sorting all of the colors, and smashing, I keep the sorted colors chunked into pieces and then rol them into a ball to mix the color.
Then I form the log and it bakes.
When I cut the red and blue and white log, it is very festive looking.
It really comes down to how sorted you want your colors.
Patriotic Biscotti FAQs
Can I Really Use A Box Cake Mix For The RWB Biscotti?
Yes!
Can I Change the Colors For The 4th Of July Biscotti?
Yes, you can make these in any colors you want!
Can I Freeze The Patriotic Biscotti If I Make Them Ahead?
Yes. These easy biscotti actually freeze well in appropriate freezer containers or storage bags for up to 6 months, far longer than the season of summer!
Can I Add Icing To The Summer Holiday Biscotti?
Yes! I would suggest a one-off color of one of the three used, Red, White and Blue
Don’t Forget To Come Back and Tell Me How Your Red White And Blue Biscotti Turned Out
Here is the recipe! ↓↓
Red White And Blue Biscotti
Easy Red White and Blue Biscotti are a very Patriot biscotti, with red, white, and blue colored dough, and in this recipe are prepared 2 different ways so that you can either have a swirled red, white, and blue pattern, or a straight-up red, white and blue color per cookie, using a simple mixture yielding a unique summer biscotti recipe that is perfectly Patriotic for Memorial Day, 4th of July (Independence Day) or Labor Day!
Ingredients
- 4 large eggs room temperature
- 2 stick of softened salted butter room temperature only
- 1 tbsp vanilla paste or extract I am VERY Generous with my tablespoon
- 2 White Cake Mixes And Brand
- 2 c flour (all purpose)
- Red Food Coloring
- Blue Food Coloring
Instructions
- Preheat the oven to 350°F
- Prepare a baking pan with parchment paper optional and gather baking ingredients
- Combine eggs, sugar, butter, and vanilla. Cream and make sure everything is well mixed.
- Add the white cake mix to the mixture
- Next, add the flour and combine.
- Divide the dough into thirds.
- Reserve 1 of the 3 portions of the prepared dough in a bowl, setting it aside. This will be the 'WHITE' portion of the red white and blue and it does not need food coloring.
- Then take the 2nd of the 3 (1/3rds) and place it in the mixing bowl and add red food coloring until the red is the color you are expecting.
- Remove that 1/3 to its own bowl, and clean out the mixing bowl and attachment.
- Now, take the 3rd portion of dough, replace it with the clean mixing bowl, and color it blue using as much food color as necessary to achieve the patriotic blue, then remove it from the mixer and set it aside in its own bowl.
- You are now done with the mixing portion.
- On a lightly floured workspace, or parchment paper (whatever you prefer to work on), place the red, white and blue biscotti dough separately, but remove each from its bowl. Next, gently begin working with the white portion of the dough, forming it into a log, then set it aside.
- Repeat this for both the red dough and the blue dough.
- Once each color is formed into a log, place them all in front of you, and cut each the red, blue, and white in half.
- Now, keep only 1/2 of each color and set each of the other halves into their own bowl (do not mix them)
- With 1 portion of the red, white, and blue (the halves you kept in front of you) stack on the other and then push down lightly to at least get them to stick together without combining the colors (see my video)
- Once they are stacked upon each other, roll them into a log using a back and forth motion.
- The log will be as large as your parchment-lined tray.
- Set the biscotti log onto the tray, lightly press down to slightly flatten, and then shape the sides with the edge of your hands (see the video again)
- The log will be about 16" long, 3.5" to 4" wide, about 3/4" thick, and about 24 slices per log.
- Repeat all the steps above for logs 2, 3, and 4.
- Bake 20-25 minutes until the logs are firm to touch, and when pressed with a finger will lightly bounce back (see my video)
- Light brown logs are fine,
- Using a long, sharp knife, cut the biscotti, each will be 3 1/2" long and 3/4" high, and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference.
- Turn the sliced cookies on the tray, and place the tray back into the oven for about 15 minutes. The cookies need to be lightly brown, not burned so watch them as they will burn.
- Once they are lightly browned, remove them from the oven, and allow them to cool for about 2 hours before storing or more, so that they don't get soft in an airtight container.
ALTERNATE METHOD
- This method will give you swirled red white and blue cookies. (4 loaves)
- Follow the steps above to #16
- Start with 1 portion of either red, white, or blue biscotti dough log, and work with that.
- Divide each of the red, white, and blue portions into multiple pieces.
- Then take a portion of each of the red, white, and blue and roll it together. (You'll note that I did this separately to ensure that the colors did not blur, and instead marbled** (See Note below). However, you can just take the first portion of each, and roll it into a ball and then into a log.
- Do this for all the remaining separated dough, until all 4 loaves are prepared.
- The log will be as large as your parchment-lined tray.
- Set the biscotti log onto the tray, lightly press down to slightly flatten, and then shape the sides with the edge of your hands (see the video again)
- The log will be about 16" long, 3.5" to 4" wide, about 3/4" thick, and about 24 slices per log.
- Repeat all the steps above for logs 2, 3, and 4
- Bake 20-25 minutes until the logs are firm to touch, and when pressed with a finger will lightly bounce back (see my video)
- Light brown logs are fine,
- Using a long, sharp knife, cut the biscotti, each will be 3 1/2" long and 3/4" high, and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference.
- Turn the sliced cookies on the tray, and place the tray back into the oven for about 15 minutes. The cookies need to be lightly brown, not burned so watch them as they will burn.
- Once they are lightly browned, remove them from the oven, and allow them to cool for about 2 hours before storing or more, so that they don't get soft in an airtight container.
Notes
*For the marbling, I worked with a portion of the red first. separating it into a few pieces.
I repeated that for the blue and the white.
Then, I made 3 mini logs, separately then combined them to create the large biscotti loaf.
I repeated the process for the remaining dough we set aside to create a total of 4 loaves.
You can easily just smash the colors together by rolling it all, then divide it into 4 equal portions to achieve 4 loaves, I just prefer a better marble pattern (that is just my thing)
Nutrition Information:
Yield: 96 Serving Size: 1Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 23mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g
My be inaccurate
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