Do you ever feel like you are late to the party? I do and I am. With the craziness of exchanges, parties (note to self back-to-back weekend party hosting= NOT SMART), dog-sitting, and Manatee dealing with a foot injury (which means me dealing with Manatee dealing with a foot injury), I messed up my dates. But better fashionably late than never, so here it is, my Great Food Blogger Cookie Swap blog post!
Over 22,000 cookies were swapped in the past two weeks. How cool is that? Thank you to Julia at Love and Olive Oil and Julie at The Little Kitchen for their amazing organizing talents! They set all of us up with three other bloggers with similar dietary needs. I was matched with three other non-dairy bloggers:
Lilli Haskell at j’aime le gateau
Kelly Murphy at On the Move Veggie
Michelle Kuhn at pour l’amour du beurre
I love making biscotti over the holidays because it sounds fancier than it is to make AND it mails well. My version is a triple batch, but I am not going to reduce it because you should make extra so you can share with your friends and families. Last year, I made several types of biscotti and sent them the week before Christmas. Not to brag, but I am pretty sure I was the favorite during the holidays. Who doesn’t love getting a treat to enjoy with their morning coffee or tea?
adapted from Simply Recipes.com recipe
(I have changed the flour, type of sweetener, and heavily increased all of the spices)
7 1/2 cups whole wheat pastry flour
1 1/2 cups honey
2 tablespoons nutmeg
3 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1/2 tablespoon salt
1 tablespoon baking powder
1 can pumpkin puree
2 tablespoon vanilla extract
- Preheat oven to 350 degrees. Place parchment paper on two cookie sheets.
- Whisk together flour, salt, baking powder, and spices into a large bowl.
- Whisk together eggs, honey, pumpkin, and vanilla extract.
- Pour pumpkin mixture into flour mixture. Stir just until combined.
- Flour your hands and a clean kitchen surface. Lightly knead the dough.
- Form dough into three large, flat loaves.
- Bake for 25-35 minutes until center is firm to the touch.
- Turn oven down to 300 degrees.
- Let bicotti cool for 15 minutes.
- Use a serrated knife to cut the loaves into 1/2 inch pieces.
- Bake again for 20-25 minutes. Cool completely.
- If you want a crisper biscotti, let it sit out uncovered over night.