Rum-Soaked Raisin Biscotti
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Mix up the flavor with ingredient swaps and feel good about eating more than one. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
- Total Time:
- Yield: Makes about 40
Source: Everyday Food, January/February January/February 2012
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup raisins
- 1/3 cup dark rum
- 2 teaspoons finely grated orange zest
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-raisin mixture and orange zest and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Store in an airtight container, up to 2 days, or freeze, up to 3 months.