Rum-Soaked Raisin Biscotti
- 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
Store in an airtight container, up to 2 days, or freeze, up to 3 months.
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.