Chipotle Almond Biscotti Recipe – And The Great Food Blogger Cookie Swap 2013
How fun was that?!
I am thrilled to participate in The Great Food Blogger Cookie Swap for the first time. I sent a dozen cookies to three bloggers, and received three boxes of cookies from other bloggers in return. Since I love cookies and love getting packages in the mail, deciding whether to participate was a no-brainer.
The Cookies I Sent
With so many talented bakers involved, and a slight intimidation factor, I found it nearly impossible to decide on a cookie recipe.
What if my cookies don’t turn out?
What if my cookies are kind of blah?
What if my cookies crumble and break en route?
All in all, I changed my mind about seven times. Finally, I settled on chocolate-almond biscotti, as they ship well and are pretty easy to make. I made a last minute decision to add some adobo sauce to the dough, just to add a little something-something.
I sent a dozen chipotle-almond biscotti to each of these lovely bloggers:
The Cookies I Received
Receiving not one, not two, but three packages of cookies in the mail was awesome. And can I just say, yum? These ladies totally outdid themselves. Despite being shipped from all corners of the U.S., these cookies tasted fresh and delicious. Thanks so much, you guys!
Left to right:
- Chewy chocolate chip gingersnaps with rum glaze from Meseidy @ The Noshery
- Triple chocolate biscotti from Nora @ Buttercream Fanatic
- Red velvet blossoms from Jessica @ My Baking Heart
Lastly, a big thanks to the cookie swap hosts, Julie @ The Little Kitchen and Lindsay @ Love and Olive Oil (she designed my blog!) To make this event even sweeter, more than $13,000 was raised (with help from generous sponsors XOX, Dixie Crystals, Gold Medal Flour, and Grandma’s Molasses) for Cookies For Kids’ Cancer.
- 2 cups flour
- 3/4 cup high quality cocoa powder (I used Penzey's high fat cocoa)
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 3 large eggs*
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons adobo sauce from a can of chipotle peppers
- 1 cup sliced almonds, toasted
- 3/4 cups chocolate chips
- Preheat oven to 350F. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and table salt.
- In a separate bowl, whisk together eggs, sugar, vanilla, and adobo sauce. Combine dry and wet ingredients (see note below about egg) and stir until dough holds together.
- Line a cookie sheet with parchment paper. Divide dough in half. Form each half into a log/loaf. Place each log onto the baking sheet. Bake for 25 minutes, until firm to the touch.
- Remove from oven and allow to cool for 15 minutes. Use a serrated knife to cut biscotti into 1/2 inch slices. Place each biscotti on its side and return to oven for 15 minutes, turning once half way through to ensure even baking.
* If dough is too dry when combining the dry and wet ingredients, feel free to add another egg. I used - oddly enough - about 3 1/2 eggs for this batch.