When I signed up for the Food Blogger Love Cookie Swap I was so excited to get cookies in the mail I didn’t even think about what I was doing to the poor bloggers who had to send me cookies. Or myself, for that matter, who had to send cookies outside (yes that’s what we call the United States up here) Seriously WHY would I sign up to send cookies in the mail? Because COOKIES!

double chocolate cherry biscotti

Turns out my worries were for naught because the flat rate USPS boxes are a GUARANTEED 3 day delivery and that was good enough for me. And my cookies. I chose to make Biscotti which are notoriously easy to ship and enjoy because they are already dried out and crispy. Plus they’re sturdy too! Which just so happens to be the perfect combo for shipping!

Print Recipe
Double Chocolate Cherry Biscotti
A good sturdy cookie that can travel well is a MUST for Alaskans sending holiday baked goods to loved one--Double Chocolate Cherry Biscotti fit the bill!
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Rating: 0
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. pre-heat oven to 350˚
  2. mix the first five ingredients together, stir in the cherries and chocolate chips and set aside
  3. in a separate bowl mix the eggs, sugar and rum together
  4. then stir the dry ingredients into the wet until well combined, knead lightly in the bowl for 30 seconds
  5. line a baking sheet with parchment paper, divide the dough in half and form each half into a loaf 12x4 inches on the lined baking trays
  6. bake in a 350˚ for 30 minutes or until firm and baked through, cool completely on a wire rack
  7. when cool cut each loaf into 1/2 inches slices (thicker is ok but they will take longer to bake through the second time)
  8. lay the slices on the baking sheet and bake again 15-20 minutes, longer if your slices are thicker
  9. cool completely on wire racks, once they are cooled melt the white chocolate in a double boiler, when melted use a fork to drizzle over the biscotti, cool completely before storage
Recipe Notes
  • use a sharp serrated knife to cut the biscotti

You guys check out the cookies I got from the cookie swap!

double chocolate cherry biscotti

First Kelly of Kelly Lynn’s Sweet n Eats sent me these AMAZING Chocolate Pudding M&M Cookies–said I share them with my kids, totally lied.

 

chocolate pudding cookies-m&m

 

Then I got a box with these Lemon Coconut Biscotti Blonde Girl Cravings. I was impressed that a dry biscotti could be so fresh and zesty, they were totally different than any biscotti I’d tried before and I plan to make them for my friends this year.

lemon-coconut biscotti

And then Rayett of Everyday Foodies made our day with her box containing a TRIO of fab cookies, Chocolate Chip Orange, Caramel Apple (WHOA!) and Biscotti(sadly she wrote me a lovely note on gorgeous silver paper detailing the cookies and one of my boys absconded with it and I couldn’t find the actual flavor combo of the biscotti but they were tasty with my morning coffee)

chocolate-chocolate chip-orange cookie

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