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Saturday, January 10, 2009

Rum Raisin Biscotti

The Altitude Adjustment Section
I love biscotti and the varieties are endless. They are easy to make, not terribly altitude affected, and they last well in a covered tin. So here is another biscotti recipe from the King Arthur Flour Cookie Companion Cookbook, Rum Raisin Biscotti, which never lets me down.

2 large eggs
2/3 cup brown sugar
1/2 teaspoon salt
1/3 cup dark rum
1/4 teaspoon rum extract
2 cups A.P. flour
1 teaspoon baking powder
1 1/2 cups golden raisins

Preheat oven to 350. Line a large baking sheet with parchment. In a medium bowl, beat the eggs, brown sugar, and salt together till smooth. Add the rum and rum extract, then the flour, powder and raisins beating till smooth. Now you should be able to gather the dough into a ball, then form it into a roll 14 inches long and about 2 1/2 inches wide and 3/4 inch thick and place on sheet pan. Bake for 30 minutes till firm and then let cool for about 10 minutes. Slice biscotti into 1/2 –3/4 inch slices and stand up on sheet pan. Now lower oven to 325 and bake for 20 minutes more or till golden brown. Let cool and store in airtight container.