Bake-a-thon 2016: Day 2
Bake of the day: Mini Almond Biscotti
Christmas is less than 20 days away and it is time to bake some cookies for friends and family. I made these Mini Almond Biscotti to send to 3 food bloggers as part of Food Blogger Love Cookie Exchange. Check out my Instagram account to see the cookies I received in return.
This holiday season I joined some amazing bloggers to spread a little love by participating in Food Blogger Love Cookie Exchange. It is hosted by Pintertest Kitchen. We were asked to bake a dozen cookies and send them 3 bloggers. In return we wouldget a dozen cookies from 3 different bloggers. It was a fun way start the holiday season and also to raise money for 2 charities (CLIMATES and No Kid Hungry). 
I have baked cookies before but never mailed them out. So I was worried on what recipe to pick. I wanted the cookies to taste good even after 2~3 days of shipping time and not crumble in transit. After ruling out many options, I finally decided to bake these mini almond biscotti — recipe from Epicurious.
This mini version of biscotti is convenient to pack in a cookie tin and have good shelf life. They were crunchy with lots of almonds and almond flavor. This recipe has 3 eggs and since I was baking these to send out for cookie exchange, I decided not to tinker with the recipe. But I think I’m going to try and make them eggless the next time I make biscotti.
This is part of the Bake-a-thon 2016.
Mini Almond Biscotti
Ingredients
- 2¾ cups all purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 1 stick (8tbsp,½cup) Unsalted Butter, melted
- 2 tsp vanilla extract
- 1 tsp Pure Almond Extract
- 1 cup Whole Almonds, lightly toasted, cooled and coarsely chopped
- 3 Large Eggs
Instructions
- In a large mixing bowl, combine sugar, butter, vanilla and almond extracts. Stir in the almonds and eggs.
- Next stir in flour, baking powder and salt. Mix until just combined.
- Chill the dough covered for 30 minutes.
- In the meantime, preheat the oven to 350°F with the rack in the middle.
- Moisten your hands and halve the dough and form 2 16"x2" loaves on a parchment lined baking sheet.
- Bake until the loaves are pale golden, about 28~30 minutes. Transfer the loaves to a rack and cool for 15 minutes.
- Using a serrated knife, cut the loaves into ¾" slices.
- Place the slices back on the baking sheet with cut side down and bake until golden, 20~25 minutes. Transfer to rack to cool completely.
Sharmila - The Happie Friends potpourri Corner
Wow they look awesome Pavani!! Lovely Share
Usha
Biscotti looks wonderful and that is a nice cookie exchange program. It must have been fun to be part of it.
Megan - The Emotional Baker
This biscotti looks perfect! I love the addition of almonds 🙂 I’ll have to make a batch this season!
Nalini
Perfectly baked biscotti,I too baked an eggless version and we loved it.
Srivalli
Awesome ones Pavani..and love that concept!..:)
Gayathri Kumar
Wonderfully baked biscotti Pavani. Some how eggless version doesn’t come out this neat. I have tried many recipes.
Priya Suresh
Those biscottis looks prefect to the core, feel like munching some..
Chef Mireille
Biscotti are the perfect cookies for mailing because they have such a long shelf life!
Amara
Absolutely gorgeous biscotti Pavani.
Priya Srinivasan
What a lovely exchange pavani, must be exciting to send and receive gifts during festive season and that too homemade edible gifts are fun, shows real love, essence of the festivity!! Biscotti’s look yum!!