Last year at this time, our intrepid troupe of cookie bakers were baking The 12 Days of Cookies, attempting to bake 12 holiday cookies in 12 days. While I did eventually bake all 12 cookies, I don’t think I finished until January! This year, the group decided to take it a little easier and bake 4 cookies in 4 weeks, thereby saving what’s left of our sanity. This year, we’re baking our choice of any four of the nine cookies in the Smart Cookies: Favorite Holiday Cookies From Around the World collection from Saveur, and calling our series:

One of my favorite cookies to bake and eat, is biscotti. These crunchy twice-baked beauties are light and flavorful, packed with hazelnuts and almonds, and just perfect with a cup of coffee or tea. I also find them one of the first cookies to disappear from the cookie platter! So when I spotted this recipe in this year’s collection, it had to be the first one I baked.

First the recipe, directly from Saveur, followed, as always, by my notes.

Tozzetti (Roman-Style Biscotti)

Ingredients:

Butter, for greasing pan
3 1/2 cups flour, plus more for pan
1 tbsp. baking powder
2 cups whole blanched almonds, toasted
1 1/2 cups whole blanched hazelnuts, toasted
2 1/4 cups sugar
5 eggs
*1/4 cup anise-flavored liqueur, like
sambuca
*1 tbsp. crushed aniseed
1 tbsp. vanilla extract

Preparation:

Heat oven to 375° F. Grease and flour a 10″ x 15″ jelly roll pan; set aside.

In a large bowl, whisk together flour and baking powder; toss in nuts. In a bowl, whisk together sugar and eggs; whisk in sambuca*, aniseed*, and vanilla. Add flour mixture; fold. Pour into pan; bake until golden, 20 minutes. Let biscotti cool.

Reduce oven temperature to 325° F. Remove cooled biscotti slab from pan; cut crosswise into twenty 10″-long strips; cut each strip in half to form forty 5″-long strips. Transfer strips to parchment paper-lined baking sheets, spacing strips 1/2″ apart. Bake until golden brown, 20–25 minutes. Let cool.

Notes:

This recipe is very different from most biscotti recipes, in that it’s a loose batter poured into the pan, rather than a dough shaped into a loaf. That attracted me, initially, because it seemed that there would be at least one less step. The result is a more rustic-looking cookie. Compare to last year’s Bon Appetit Holiday Biscotti, a cookie I’ve been baking all year-long (without the white chocolate dip), I love it so much.

At the risk of repeating myself, I can’t stand anise or anything that even remotely tastes like black licorice. So it won’t come as a surprise that I omitted the sambuca and aniseed from this recipe. Instead, I substituted 1/4 cup of Grand Marnier and 1/2 Tbs. almond extract. I probably would have used Amaretto instead of the Grand Marnier, but my husband stashed it in the top cabinet over the refrigerator, and I didn’t feel like dragging out the tall step-stool to get it down (it’s the giant 1.75 liter bottle and damn heavy – we do everything big around here). Also, a bit of grated orange zest would not have been amiss.

And then I discovered that I don’t own a 10″ x 15″ jelly roll pan. My pans all seem to be 12″ x 17″. ->Sigh<- But you know what? Didn’t make one bit of difference. Except, of course, that I got more and bigger cookies! My yield was 45 6-inch biscotti (including the rejects) rather than the recipe’s 40 5-inch yield.

The verdict? This is without a doubt, a very tasty cookie. And since there’s no butter in the recipe (except for greasing the pan – and you can use cooking spray instead), it makes an excellent choice if you’re cutting calories or avoiding dairy for whatever reason. So it comes down to personal preference, and honestly, I’m going back to my old love.

Please be sure to visit my comrades in cookies to see what they chose to serve up!

Andrea of Andrea’s Recipes

Claire of The Barefoot Kitchen

Di of Di’s Kitchen Notebook

Judy of No Fear Entertaining

Kelly of Sass & Veracity

Michelle of Big Black Dog

RJ of Flamingo Musings (that’s me!)

Sandy of At the Baker’s Bench

Tiffany of The Nesting Project

Courtney of Coco Cooks

It finally came off! After weeks of rejection by every commercial venue down here you can think of, and acceptance with open arms by Fairchild Tropical Botanic Garden, the Miami leg of the National Food Bloggers Great American Bake Sale to benefit Share Our Strength, happened this past Saturday! That is, with a lot of help from my friends.

Sweetness Bake Shop donated dozens of delicious mini-cupcakes (red velvet sold out fast!). Thanks, Stephanie!

Our good friends at Dunkin’ Donuts South Florida (@DDSoFla on Twitter) were kind enough to donate dozens of doughnuts and boxes o’ joe (coffee) for us to sell, and believe me, the coffee was especially appreciated.

Friends Astrid W., Kristin H. (also known as “BooBoo” to my very long-time readers), Lynne (Miz Shoes of Girlyshoes), and Paula (of Mango & Lime), and I, baked into the night, resulting in dozens of cookies, brownies, biscotti, rugelach, healthy muffins, quick breads, and so much more! A couple of my co-workers even contributed baked goods (“Sheila, I need you to bake me about a half-dozen banana breads.” “What?!?”)

I even got a volunteer baker referred to me by Tasha of That’s So Yummy, who was running her own GABS in Orlando! Shana lives about an hour away in Broward county, baked some wonderful cookies and brownies, and then drove them all the way down to us. Thanks go out to both of them, too!

This little ladybug landed on my shoulder and stuck around for nearly an hour – a sign of good luck, right?

And good luck we had, too! After threatening us with rain that never materialized during the day, we had a very good day, indeed. Counting the donations, proceeds from our raffle (see previous post), and food sales, we were able to put $748.00 in the mail to Share Our Strength! If you include online donations, that’s a total of $828.00! Not bad for a week-and-a-half’s notice, eh?

Thanks to Fairchild Tropical Botanic Garden, our intrepid volunteers, and wonderful donors! Next year will be even better!

(Photos by Paula Nino, Renée Joslyn, and Lynne Cohen. Additional photos from our day can be found by clicking here.)

For more information, or to donate to my team (and we will happily accept your money, thankyouverymuch!), click here and visit my team page. To find a bake sale near you, click here

Rumors to the contrary, I have not disappeared off the face of the Earth! For the last couple of weeks, I have been immersed in baking and jamming in preparation for the National Food Bloggers Great American Bake Sale to benefit Share Our Strength.

After a few episodes of tearing my hair out to find a location, and being led down the proverbial garden path more than once, guess what? I should have gone down that garden path to start with – Fairchild Tropical Botanical Garden, that is! I should have known that an organization that emphasizes education and children’s programs, would be familiar with SOS and might have a natural affinity for an event such as ours. I am thrilled and honored that Fairchild agreed to host our bake sale!

I’ve personally made strawberry jam, two different types of biscotti, my signature Framboise Brownies, lemon sweet rolls and even some strawberry sweet rolls (using my own jam!). If I get the time, I may even make some marmalade! But it’s not all about me – seven very talented local ladies are baking with me: Miz Shoes (of Girlyshoes), Paula (of Mango & Lime), Stephanie (of the newly-opened Sweetness Bakeshop & Cafe), as well as good friends Kristin H. & Astrid, and two of my co-workers.

We’ll be having a raffle, too! This fabulous full-size quilt, lovingly handmade by Tante Leah Handmades (a/k/a, Miz Shoes):

A beautiful Bromeliad plant, donated by Fairchild Tropical Botanic Garden (the Bromeliad Show & Sale is happening that weekend at the Garden, too!); and a basket of my Framboise Brownies, together with a bottle of the elusive secret ingredient – Pacific Rim Framboise Wine – and the recipe, are all items being raffled at our bake sale!

For more information, or to donate to my team (and we will happily accept your money, thankyouverymuch!), click here and visit my team page. To find a bake sale near you, click here.

The quest continues to bake and blog 12 cookies in 12 days from the 2008 Bon Appétit Holiday Cookie-a-Day collection.

For Day 3, I chose:

Ginger Orange Stars

Ingredients:

Cookies

Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow for the fourth installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

Still fresh on our second day of holiday baking and blogging, our intrepid bakers bring you the next offerings in our quest to bake 12 cookies from the 2008 Bon Appétit Holiday Cookie-a-Day collection! (Don’t worry – I won’t be this pithy by Day 12. Or even Day 6.) Again, out of the 31 cookies in the collection, we were each free to choose any 12 recipes to bake and blog about, in any order we choose.

Day 2 of the 12 Days of Cookies begins with a cuppa and these

Holiday Biscotti with Cranberries and Pistachios

Ingredients:

• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon grated lemon peel
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon whole aniseed
• 1 cup dried sweetened cranberries
• 3/4 cup shelled natural unsalted pistachios
• 6 ounces imported white chocolate, chopped

Preparation:

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Okay. Did I say Yum? No? YUM! It’s been many years since I last made biscotti, and I’ve forgotten how ridiculously easy they are to make. These are delicious! And easy! And they look so freaking elegant, your friends will be impressed! You have to make them! All year-round, not just for the holidays! Seriously!

Notes:

These are really minor points and strictly a matter of personal preference. First, I can’t stand anise in any of its forms. I also don’t like fennel or anything that even remotely tastes like black licorice. Including black licorice. That’s just me. So I replaced the anise seed with a teaspoon of ground cardamom. I think next time I make these – and there will definitely be a next time – I will probably use a teaspoon of almond extract.

Again, this is a really soft dough. I’m resigned to the fact that all of the doughs coming from this Bon Appétit recipe series will be very very soft. But I’m ready for ‘em, now.

Also? I couldn’t find any “imported” white chocolate, not that I looked that hard, so I used good old Baker’s. Kind of snooty to make that distinction, if you ask me. But truth be told, these are so good, you don’t need the white chocolate at all, and I only dipped half of them. These are wonderfully flavorful and dunkable, stark naked.

Did I say Yum?