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This year, more than 600 food bloggers from all around the world participated in The Great Food Blogger Cookie Swap. Every blogger had to create a cookie recipe to feature on their blog today, then send three other bloggers each a dozen of the cookies, Secret Santa-style. In turn, everyone also received three different types of cookies from another three bloggers!

I decided to make biscotti because I was worried about shipping the cookies across the country, and figured I had the best chance of success with a sturdy biscotti. I then thought that I should do something kind of holiday-ish, but I also wanted something inventive and new.

So I scoured the interwebz for inspiration, seeking something traditional and reminiscent of the holidays that I could easily translate into a biscotti. Then I thought of fruitcake. What’s more reminiscent of the holidays (and also more desperate for a transformation) than fruitcake? So I took the fruit and spice components of the fruitcake and combined them with a traditional biscotti method. I added the salt and pepper components because I thought they would not only enhance the spice, but also provide a nice balance to the sweet dried fruit and orange zest.

I hope my recipients enjoyed them as much as I did!

Oh, and I bet you’re dying to know what I got, right?

Oatmeal Yummies from The Nutmegger Diaries
Double Chocolate Peppermint Cookies from Eat Swim Shop
Pumpkin Snickerdoodles from Active Fingers

Aren’t I a lucky girl? Check out The Great Food Blogger Cookie Swap link later this week to see a round-up of all the bloggers and recipes.

Also, I’d like to give a special thank you to Lindsay from Love and Olive Oil and Julie from The Little Kitchen for organizing the cookie swap! Thanks for all your hard work girls! Can’t wait until next year!

*One more thing, please vote for my recipe in the Saveur.com Home Cook Challenge! If I win, I’ll get a $500 gift card to Sur La Table. Just think of all the goodies I’ll be able to create for you with some new toys! As always, I appreciate your support. :)

Jeweled Fruitcake Biscotti with Homemade Chocolate Sea Salt
(Printable version)
2 ¼ c. unbleached all-purpose flour
1 ½ tsp. baking powder
1/3 c. unsalted butter, room temperature
¾ c. granulated sugar
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. orange zest
½ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg
¼ tsp. pumpkin pie spice
¾ tsp. chocolate sea salt, plus more for sprinkling (recipe below)
¼ tsp. freshly ground black pepper
¾ c. assorted dried fruits (I used cherries, apricots, blueberries, raisins, and cranberries)

Preheat oven to 325 degrees. Prepare a baking sheet with either parchment paper or a non-stick baking mat. Sift flour and baking powder together in a medium bowl, and set aside.

Cream together butter and sugar (if using a stand mixer, use the paddle attachment) for approximately two minutes. Add eggs, one at a time, making sure that the first egg is thoroughly combined before adding the second. Add vanilla, orange zest, cinnamon, nutmeg, pumpkin pie spice, chocolate sea salt, and black pepper.

Add dry ingredients in two separate batches, being careful not to over mix, but ensuring that flour is combined. Gently incorporate fruit by hand.

Turn dough out onto a lightly floured work surface (make sure you have a little bit of flour on your hands!). Divide the dough in two halves, then shape each half into a long log, taking care to “square off” the ends.

Carefully lay each log on the baking sheet, leaving 2-3 inches of space between each log. Using a small spoon, sprinkle some more chocolate sea salt on the top of the logs (otherwise, your hands will melt the chocolate). Bake for approximately 24 minutes.

Take baking sheet out of oven, and let logs cool for 20 minutes. Leave oven on.

One at a time, place the logs on a large cutting board. Using a bread knife or other serrated knife, carefully make ¾” slices. Place slices on the baking sheet, laying them gently on their sides. Repeat with the other log, using a second baking sheet if you need to.

Bake slices for approximately 10 minutes, then flip each slice onto the other side. Bake for an additional 10 minutes. Cool on wire racks, and enjoy!

Homemade Chocolate Sea Salt
1 part fine sea salt (I prefer the 365 brand from Whole Foods)
1 part grated good-quality bittersweet chocolate (I used Lindt Excellence 90% Cocoa Bar)

Combine salt and chocolate in a small bowl or mortar. Using either the back of a spoon or a pestle, break up chocolate and thoroughly muddle the ingredients until combined. Store in the refrigerator in a small container or storage bag.