It is time for the Great Food Blogger Cookie Swap again!!
This is the second annual Great Food Blogger Cookie Swap, organized by Lindsay of Love & Olive Oil and Julie of The Little Kitchen. This year 576 bloggers participated and there was a participation fee with 100% of the proceeds (less the payment processing fee) going directly to Cookies for Kids’ Cancer. The swap raised over $2200 and OXO matched it dollar for dollar, which means we helped raise over $4400!
And the best part of the cookie swap, of course is that I received lots of delicious cookies from these lovely, talented bloggers:
Fareen at Food Mamma - chocolate dipped walnut shortbread
Elizabeth at A Sweet Baker - white chocolate dipped molasses cookies
and Alicia and Celeste, the Chronic Master Bakers - gingerbread biscotti
My co-workers and friends were very happy that I was participating in the Food Blogger Cookie Swap again this year, since I so generously shared the cookies with them (after trying one, okay maybe three of each, myself).
For my contribution, I made Chocolate Hazelnut Biscotti and they were quite delicious, if I do say so myself. I did a test batch of biscotti a few weeks ago and I burnt most of the Chocolate Hazelnut Biscotti that I made (the almond biscotti were fine). BUT it was still good, even burnt, so I knew it was the winner for the cookie swap. For the cookie swap batch I adjusted the baking time and switched to a different cookie sheet.
To learn more about the Great Food Blogger Cookie Swap and receive notifications about next year's swap, click here!
Chocolate Hazelnut BiscottiFrom Amy's Bread via Serious Eats
2 tablespoons unsalted butter, slightly softened
1 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cups hazelnuts, whole, toasted
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
1 large egg for egg wash
Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.
In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.
In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.
Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.
Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.
In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.
Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm (depending on how your oven cooks, consider cooking for 23-25 minutes). Remove from the oven and reduce the oven temperature to 300ºF.
Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.
Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.