biscotti

National Food Blogger Bake Sale

Hey folks!

Come out this weekend for the National Food Blogger Bake Sale, organized to benefit Share our Strength, the excellent non-profit fighting childhood hunger. Seattle-area bloggers are participating in good numbers, and under the watchful eye of Keren Brown (a.k.a the Frantic Foodie), we're sure to be a rollicking success!

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Stilton Walnut Biscotti and Herbed Sables

I had a terrific opportunity recently to attend a wine pairing party, and the only requirement the hosts had was for each of us to bring something that could be paired with food. Not wanting to arrive with the same thing as everyone else, I decided to put some of my cookie baking knowledge to the test to devise a savory cookie for the event.

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Almond Biscotti

No cookie book would be complete without an almond biscotti recipe, and this one does the genre justice. Perfect for eating fresh or storing longer term in the freezer, almond biscotti make a solid cookie exchange offering. Rum and almond extract make appearances here too, with lingering tropical results.

A few notes about this recipe:

• Rather than use 2 T amaretto, I substituted 2 T Cruzan Blackstrap Rum and 1 tsp almond extract. The blackstrap rum has an even stronger caramel flavor than regular spiced rum.

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Chocolate Biscotti

The chocolate biscotti recipe in Cookies and Brownies is a perfect answer for those folks who aren’t big sweets eaters. The espresso gives the biscotti a grown-up flavor, and cocoa powder, rather than chocolate, means these aren’t as sweet (or sticky) as brownies or cookies.

I tested this biscotti recipe using two different kinds of cocoa powder, and making the appropriate substitutions for baking powder and baking soda (variations are listed in the recipe below). The differences were subtle, and mostly affected the taste of the biscotti.

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