The annual Great Food Blogger Cookie Swap (I love how they call is GREAT!) happened behind the scenes for the last few weeks and today is the big reveal. All of the bloggers are posting our cookie recipes! For several weeks tons of food bloggers baked cookies, then shipped them to other bloggers. It’s an online version of a holiday cookie exchange — except you get to anticipate packages in the mail!
And, it’s for a good cause. To participate, proceeds from the cookie swap go to Cookies for Kid’s Cancer. It’s a non-profit “committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.”
Part of the request of the bloggers is to make a cookie that is “new to you.” I haven’t made biscotti before so that’s what I tried. I love the way it turned out too!
My family wasn’t too happy that it *only* made four dozen (actually, four dozen and 3) — they only got one each. And, my husband, only got the ends!Look at all of the pistachio and cherry pieces inside. Each one is dipped in white chocolate. I debated this, I really did. They were perfect without the addition of the chocolate, but the addition of the chocolate threw them over the edge. Whether you are a biscotti dipper or not, these are great with a side of coffee or tea.
Dried Cherry and Pistachio Biscotti with White Chocolate
- 4 cups all-purpose flour
- 2 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 stick butter
- 6 eggs
- 2 cups dried cherries
- 2 cups shelled pistachios approximately one 16 oz. bag
- 2 tsp. vanilla
- 1 cup candy melts
- Preheat oven to 350
- In small bowl, beat eggs. Spoon 1-2 tbs. of eggs into small bowl or cup (reserve for later)
- In medium bowl mix flour, sugar, baking powder, salt, and cinnamon until combined.
- Cut in butter using pastry tool or two knives
- Add cherries, pistachios, vanilla, and eggs (do not include the 2 tablespoons you reserved) and mix until combined
- Turn mixture onto counter, and press dough together to form a ball
- Slice ball into four equal sections
- Using your hands, form each section into a log, about 9 x 2 inches. Use flour on your hands as you work the dough (You can change the size, but expect a different amount of cut biscotti)
- Place two logs on one sheet pan. (Repeat process for final two logs)
- Brush the top of each log with the reserved egg
- Bake logs for 25 minutes. Let cool
- Using serrated knife, cut logs into 1/2 inch slices. Place cut biscotti pieces on their sides on baking sheets.
- Bake slices 15 minutes (for even baking, rotate cookie sheets half way through cooking)
- Cool biscotti on wire racks (they will harden as they cool)
- Melt candy melts (microwave in 30 minute intervals, stirring in between each interval)
- Using knife coat the sides of biscotti and let sit on write rack until hardened
And, a great part about being involved in this cookie swap is receiving cookies in the mail. My kids loved it when one of the packages arrived. I have to admit, it wasn’t easy for them to see me boxing up these biscotti when I didn’t have enough for us to have any.
I received amazing cookies from three bloggers. Be sure to click through to their sites to get pictures and recipes.
- Butter Beer Cookies (Harry Potter inspired!) — We loved these soft, buttery cookies from Rebecca at Living Better Together.
- Pfeffernusse (aka German Spice cookies) — a sweet, but spicy cookie from Sarah at Curious Cuisiniere.
- Chocolate Chile Rugelah. Loved the hint of chili in this cookie — from Amy at What Jew Wanna Eat.
Here’s my cookie and recipe from last year: