3 Tbsp BAILEYS Red Velvet Cupcake Coffee Creamer (or heavy cream)
2 cup all-purpose flour
1 tsp baking powder
½ tsp red gel food coloring
For the glaze:
1 cup powdered sugar
2 oz cream cheese, softened
1 Tbsp BAILEYS Red Velvet Cupcake Coffee Creamer (or heavy cream)
¼ cup mini chocolate chips
In a large mixing bowl, beat butter with granulated sugar. Add cocoa powder and egg to the mixture, beat until combined. Add in the creamer, and mix until fully blended. Add flour, baking powder, and food coloring and mix until combined.
Line a 15inch x 10inch x 1inch baking sheet with parchment paper. Divide dough in half. With hands, pat dough into 9inch x 2 ½ inch rectangles. You will have TWO rectangles. Bake in a 350 degree oven for 25 minutes. Remove biscotti from oven. Slice each rectangle of dough into 9 even slices. Tip each slice onto one side and return to oven. Bake for 10 minutes. Remove from oven and flip biscotti to opposite side. Bake an additional 10 minutes. Remove from oven and cool completely.
In a small bowl, whisk together the powdered sugar, cream cheese and creamer until smooth. Spread a generous amount of glaze onto each slice of biscotti. Add mini chocolate chips, if desired. Allow glaze to set, about 15 minutes. Store in airtight container for up to one week. ENJOY.