Monday, November 30, 2009

Christmas Cookie Blog Swap Hop

This recipe is from my dear friend Elannah and it makes the best Biscotti, this cookie has quickly become a Christmas favorite at our house and I truely hope you like it. 
1 3/4 cups all purpose flour

2 tsp baking powder
1/2 cup whole unblanched almonds
2 eggs
3/4 cup granulated sugar
1/3 cup butter, melted
2 tsp vanilla
1/2 tsp almond extract
1 1/2 tsp grated orange rind
1 egg white, lightely beaten

In large bowl, combine flour and baking powder; stir in almonds. Whisk
together eggs, sugar, butter, vanilla, almond extract and orange rind;
stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into
smooth ball. Divide in half; roll each into 12 inch long log. Transfer
to ungreased baking sheet.
Brush tops with egg white; bake in 350 degree F oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board' with sharp knife, cut diagonally
into 3/4 inch thick slices. Stand cookies upright on baking sheet'
bake for 20 to 25 minutes longer or until golden. Remove biscotti to
rack and let cool. Biscotti can be stored in airtight container for up
to 2 weeks. Makes about 24 cookies.

While I was making these my dd Abby found some Madeline tins that I got at a garage sale years ago.  I have never made cookies in them though.  But she wanted me to make some so off to the internet I went for a recipe and this is what I found.

Printed from COOKS.COM
1/2 lb. cake flour
1/2 lb. sugar
5 eggs
1/2 lb. butter
1/2 tsp. vanilla extract
1. Preheat oven to 340 degrees.
2. Melt 1/2 pound butter over hot water (or by microwave).
3. Sift flour and sugar to bowl.
4. Add 5 eggs, stirring well to blend.
5. Add melted butter from step 2 and vanilla extract. Blend well.
6. Let stand about 1 hour.
7. Pour batter into buttered madeline pans.
8. Bake 15-20 minutes.
They turned out really well and Rachel and Sierra really liked them alot and Kai loved the cookie dough, so much that the second half of the batch never got made.

The next stop on the hop is Kat who I am sure has a fab recipe for you to try out.  I plan on making all of these cookies on this train some time during the holiday season, you never know what is going to be your new family fav.


  1. I love biscotti! I've got to try this!

  2. Thanks for the biscotti recipe and pictures. I've never made them but have plans to bake some for gifts this year. This will be very helpful to me.

  3. Biscotti is one of my all-time favorite cookies! I'm hoping to make these, with slight modifications (pistachios rather than almonds)tomorrow. I'm practically drooling, thinking how great they'll be, eaten with or perhaps dunked in coffee!

  4. This is the best biscotti recipe. I am sure it will be fine with pistachios or even pecans. The original recipe was for almonds but any nuts will probably do. I am so glad the recipe lives on past me!


  5. I am so excited by this recipe. I have never made Biscotti. I have bought it before thinking it is only made in Italy. I will be making this over Christmas. I love the flavour of almond.

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