Last year I participated in the Great Food Blogger Cookie Swap organized by Julie of The Little Kitchen and Lindsay of Love and Olive Oil by making Almond Cranberry Biscotti.
To participate, I sent Julie and Lindsay my name and in turn I received the three names of food bloggers to send each a dozen of my Almond Cranberry Biscotti. There were close to 500 participants. That’s a lot of parcels of cookies being shipped out!
Almond Cranberry Biscotti Recipe
- 2½ cups all purpose flower
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil
- ½ cup honey
- ½ cup white sugar
- 2 large eggs (room temperature)
- grate orange peel from a whole orange
- 1 teaspoon vanilla bean paste (or extract)
- ¾ cup dried cranberries
- ¾ cup sliced almonds
- 1 egg, beaten
- ¾ cup sliced almonds
- In a medium bowl, blend together the flour, baking powder, baking soda, and salt together.
- In a large blowl , whisk the canola oil, honey, white sugar, eggs, orange peel and vanilla bean.
- Stir in the flour mixture.
- Then stir in ¾ cup dried cranberries and ¾ cup sliced almonds.
- Dough will be sticky. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- With floured hands place dough directly onto middle of baking sheet.
- Form a log 16 inches long and approximately 4 inches wide.
- Brush top with beaten egg and sprinkle with almonds.
- Bake for 25-30 minutes or until springy to the touch.
- Remove cookie sheet from oven and turn down oven temperature to 325 degrees F.
- Let log cool on cookie sheet. for about 15-20 minutes.
- Carefully remove log from cookie sheet and place on cutting board.
- Cut log into ½ inch slices using serrated knife.
- You should get 32 biscotti including the ends.
- Place biscotti in a standing position back on cookie sheet.
- Place back in oven for 15 minutes.
- Remove cookie sheet from oven and let biscotti cool.
I looked forward to going to my mailbox to discover parcels of cookies waiting for me. I was spoiled with following cookies:
Kristy Gardener from She Eats sent me two kinds of madeleines: Lemony Early Gray and Vanilla Bean dipped in dark chocolate and almonds. I’m a big fan of madeleines and these were delicious! I am going to include them in the Downton Abbey afternoon tea I host along with my sister next year.
I received a box of Chocolate Hazelnut Biscotti from Megan of Live Love Bake. I should have taken a photo of them as I soon as I received them because they were gobbled up by my husband. He loves biscotti and asked me to bake these for him. I managed to salvage three biscotti for the photo. When I went back to retake the photo, all I found were crumbs in the cookie tin.
Adriana of Yogurt Hydro sent me Blarney Stones. I didn’t know what Blarney Stones cookies were so I did some research and found out they’re buttery cookies coated with chopped peanuts before baking to resemble the Blarney Stone in Ireland. They’re also very moist. I really like the taste of these cookies and will include them in holiday baking tray this year.
Thank you Kiristy, Megan and Adriana for the wonderful cookies! Also, a big thanks to Julie and Lindsay for organizing this event.