That this classic red cake into a Italian cookie and top with a cream cheese topping.

Prep time: 10 minutes |Cook time: 50 minutes |Total time: 60 minutes |Servings: 24


•2 cup(s) of Cake Flour 
•3/4 cup(s) of Corn Meal 
•1 cup(s) of Unsweetened Cocoa Powder 
•1 1/2 tsp. of Baking Powder 
•1 cup(s) of Sugar 
•4 Eggs 
•1 tsp. of Vanilla Extract 
•2 ounce(s) of Red Food Coloring 
•3/4 cup(s) of Mini Chocolate Chips (optional) 
•1 Stick of Butter (room temperature) 
•2 cup(s) of Powder Sugar 
•1 tsp. of Vanilla Extract 
•8 ounce(s) of PHILADELPHIA Cream Cheese (room temperature) 

1.Add cake flour, corn meal, unsweetened cocoa powder, baking powder into a large bowl and stir to combine.

2.In a seperate bowl beat the sugar and eggs together until a pale yellow.

3.Add in vanilla extract and red food coloring into the egg and sugar mixture and beat until combined.

4.Slowly add in the dry ingredients into the wet ingredients until well combined. (Dough will be dense and sticky.)

5.Stir in the mini chocolate chips. (Optional)

6.Seperate the dough into two equal parts and form into a log and place on a cookie sheet with parchment paper.

7.Place cookie sheet into a 325 degree preheated oven for 35 minutes.

8.Take out of oven and cut biscotti into 1 inch slices. Place back on the cookie sheet cut side up and place back in the oven for another 15 minutes.

9.Beat together room temperature butter and PHILADELPHIA Cream Cheese until creamed.

10.Slowly add in powder sugar then the vanilla extract.

11.Take biscotti out of oven and spread the Classic PHILADELPHIA cream cheese frosting over top. Serve and Enjoy!

red velvet biscotti