It should come as no surprise to anyone that I am a sucker for holiday baking. This, among other reasons, is why I am so thrilled to participate in this year's Food Blogger Cookie Swap! For those of you who don't know, here's how it works:
1. After registration closes, you are sent an email with 3 matches.
2. Send your 3 matches 1 dozen cookies each. The cookies should be from the same recipe, and it should be one that has not yet appeared on your blog.
3. Wait. In the meantime, enjoy the cookies people are sending you!
4. On a set date (today), after everyone has received their cookies, blog about it. (It wouldn't really be a Food Blogger Cookie Swap without this last step.)
I should also mention that all of the registration fees are donated to Cookies for Kids' Cancer, an organization that funds new therapies used to fight pediatric cancer. All in all, it was pretty awesome.
The most challenging aspect of the swap was developing a cookie recipe that would taste just as good on the west coast 5-7 days later. If you're in the market for a sophisticated holiday "cookie" that will stand the test of time, I highly suggest this one.
- Preheat the oven to 325 degrees. Place parchment paper over a baking sheet.
- In a medium saucepan, heat the butter and sage leaves until brown flakes appear in the butter. Remove sage leaves and allow to cool.
- In the bowl of a standing mixer, beat together the eggs, sugar, and vanilla extract until pale and fluffy.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.
- Alternate adding the cooled butter and dry ingredients to the egg mixture – beginning and ending with the dry ingredients. Mix the dough until just incorporated.
- Carefully stir in the dried sour cherries.
- Turn the biscotti dough out onto a lightly floured surface and divide into two portions.
- Roll each portion into a wide, slightly flattened log. They will spread during baking, so allow some space between each log.
- Bake logs for 20-25 minutes or until slightly firm.
- Remove from oven and turn the temperature down to 250 degrees.
- Let the logs sit for 15 minutes.
- When they are cool enough to touch, slice the logs crosswise into “biscotti” shaped pieces using a serrated knife.
- Place the biscotti cut side down on the sheet tray. Bake 20 minutes.
- Remove from the oven, turn to the other side, and bake an additional 20 minutes. Allow to cool completely.
- When the biscotti have cooled completely, melt the chocolate, and dip or drizzle the biscotti with dark chocolate. Allow to set completely before packaging.
Adapted from David Lebovitz' Cornmeal Biscotti recipe.