Another year, another swap! The Great Food Blogger Cookie Swap is an event that I’ve participated in since it was born in 2011. Not only is it for a great cause, but it’s lots of fun. This year, almost $14,000 was raised by us for Cookies for Kids’ Cancer! Can’t beat that!
Each time a box appeared on our doorstep, we couldn’t wait to open it to see what goodies were in store. Big thanks again to the bloggers who made our bellies very happy!
I sent mine off to the 3 bloggers I was assigned to with a big smile 🙂
I chose biscotti this time around (which, by the way, we received 2 different types of it ourselves…guess it was a popular choice this year!) – I’ve been on a kick with it lately and have made 5 different kinds in the past month or so. These were sooooo good…and you won’t believe how easy they are to make, too! I highly recommend adding them to your holiday cookie platters this year.
Walnut Cappuccino Biscotti
2 1/2 cups AP flour
1 cup sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons instant espresso grounds
1 teaspoon baking soda
1 cup walnuts, chopped
2 tablespoons extra virgin olive oil
1/8 cup milk
Preheat oven to 350 degrees. Mix all ingredients with the paddle attachment until sticky dough is formed.
Place dough on floured surface. Divide into 2 equal pieces. Roll into 2 logs, around 12 inches long. Place on parchment lined baking sheet and pat down to flatten until they are around 3 1/2 inches wide. Bake for around 20 minutes.
Allow to cool, then cut into biscotti around 1/2 inch thick. Place on baking sheet on their sides. Bake for another 8 minutes. Let cool. Store in airtight container.