Chipotle almond biscotti recipe, from Cheap Recipe Blog

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

The Great Food Blogger Cookie Swap 2013

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:

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.

Chipotle Almond Biscotti Recipe

Chipotle Almond Biscotti Recipe

Yield: 36 small biscotti
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

These chipotle-almond biscotti are chocolaty, crunchy, and just a little bit spicy. If you want more or less heat, feel free to adjust the amount of adobo sauce. I used about a tablespoon and a half, for a slightly spicy cookie.

Ingredients

Instructions

  1. Preheat oven to 350F. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and table salt.
  2. 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.
  3. 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.
  4. 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.