This weekend marks the third annual Holiday Bake Sale hosted by MKEFoodies. This event will take place from 1 – 4 pm on Saturday at the Hudson Business Lounge. You can stock up on all your baked good needs and know that all proceeds are going towards Cookies for Kids Cancer, a wonderful organization that puts money right into cancer research.
I will finally be able to attend the event this year as a participant. The first year I sold jewelry. Last year life got in the way. This year, I plan on attending with cash and a big ole storage bag in hand. With the new job I don’t have time to make a bunch of different types of cookies, so I’ll get everything I need here. Most importantly, I plan on a box of Lori and Paul’s infamous chocolate covered cherries. I’ve heard tales of said delicacies. I can’t wait to try myself!
I’m also contributing some goodies myself – namely Oreo snowballs and hazelnut cranberry biscotti. The Oreo treats are always good for a sweet treat, but these biscotti make a perfect gift for hostesses this holiday season. Alternatively, they are perfect to have around for an early breakfast or late night treat with coffee for your house guests.
Want to give it a shot yourself? The recipe below makes 72 biscotti cookies (are they cookies?!), so you will have plenty to share and to hoard. The recipe comes from my Braise cooking class, so its measured out in ounces. I’ve since purchased a kitchen scale and may start using it for all my baked goods. Its a much better measurement to get a light and fluffy product. Google can help you translate back to cups if you don’t have this tool in your kitchen.
Happy gifting!
- 6 oz butter
- 16 oz granulated sugar
- 4 eggs
- 20 oz all-purpose flour
- 1.5 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 6 oz dried cranberries
- 12 oz 80% dark chocolate, chopped
- 6 oz hazelnuts, toasted and chopped
- 1 egg
- 1/2 cup turbinado sugar
- Cream together butter and sugar, add eggs. Combine dry ingredients and add into mixture. Then add cranberries, 6 oz chocolate, and hazelnuts. Form into four logs the length of a full sheet tray. Divide onto two trays. Chill, preferably overnight.
- Bake at 325 until golden brown. Let cool and wrap in plastic and freeze.
- When ready to bake pieces, remove from freezer and let come to room temperature. Egg wash and generously coat with turbinado sugar. Slice at a diagonal into pieces the width of two fingers. Spread out on sheet tray and bake at 325 for approximately five minutes. They should still be soft on the sides when squeezed.
- Melt remaining 6 oz chocolate over a double boiler or in microwave. Coat the bottom of each biscotti with chocolate. Refrigerate to harden.
