I already participated in 2012 to the annual Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen, and I enjoyed so much the whole experience with my fellows Italian bloggers (as I was still in Italy back then), that I decided to participate again this year with my “new” international food blog.
As the Country “Netherlands” wasn’t in the list, I contacted via email the hoster Lindsay who was so kind to add the Country and give me the possibility to join again.
Thankfully 2 Food Bloggers from the Netherlands subscribed and the hosters decided to let us participate even if we didn’t reach the minimum of 4.
Just for the love of cookies.
So the recipe that I decided to bring is a classical recipe from my region: Tuscany.
My mom gave me this recipe and I decided to keep it just as simple as it is, without adding many spices or dried fruits as I saw in many recipes. Simple, Traditional, Delicious.
Of course the traditional Cantucci must be dipped in Tuscan Vin Santo, a typical sweet wine liqueur usually drank in a small wine or shot glass at the end of the Dessert or as part of the Dessert itself.
Since I didn’t have any Vin Santo here to offer to my swappers, I suggested to dip the Cantucci in hot Tea, since by themselves are usually really dry and hard to eat.
They’re made for dipping!
Cantucci al Miele (Traditional Tuscan Biscotti)
- 400 g 1+3/4 cups Sugar
- 4 Eggs + 1 for brushing
- 250-300 g 2 cups Almonds (unpeeled)
- 50 g 2+1/2 tbsp Honey
- 1 tbsp Baking Powder
- 560 g 5+1/2 cups All Purpose Flour
- Whisk energetically the 4 eggs with the sugar until they become light and fluffy.
- Add the almonds, the honey, the baking powder and the flour and mix until you get a solid dough.
- Knead with your hands and make 2 or 3 loaves large about 6-8 cm and about 3 cm thick for the whole length of your baking tray.
- Whisk the remaining egg and brush the top of the loaves, then sprinkle some sugar on top.
- Bake in pre-heated oven at 180°C (375°F) for about 20 minutes or until golden on top.
- Let them cool for a few minutes than cut off slices about 2 cm thick. Now place the Cantucci again on the baking tray with the cut side facing up and bake again for few more minutes to harden and become crunchy.
- If you want your Cantucci to be a little bit softer, you can skip the second bake.
- Let them cool completely before serving!
The cookies I received from my swappers are simply DELICIOUS!
Please go check their recipes!
Emily from Pasta, Pie & Pirouettes (http://pastapieandpirouettes.com) made awesome Cranberry-Pecan Oatmeal cookies dipped in white chocolate. They make me drool just by looking at them!
See the recipe here! -> http://pastapieandpirouettes.com/2014/12/15/recipe-cranberry-pecan-oatmeal-cookies-with-white-chocolate-great-foodblogger-cookie-swap/
My Linh from Writing Temptations (http://www.writing-temptations.net) made crunchy and spicy White Chocolate chip Cinnamon Cookies. Yum!
See the recipe here! -> http://www.writing-temptations.net/?p=3267
As I remembered, this experience is just fabulous! Not only you can meet new people with your same interest but also you got the chance to taste yummy cookies!
The opportunity to exchange cookies and recipes with unknown people around Christmas time.. It’s just magical!
Now looking forward to FB Cookie Sway 2015!