Rum-Soaked Raisin Biscotti

Name: Rum-Soaked Raisin Biscotti
Prep time: 20 min
Total time: 1 h
Yield: Makes about 40
Ingredients: 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

Rating: 3 stars

27 Ratings
2 Reviews

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

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Recipe Summary

prep:

20 mins

total:

1 hr

Yield:

Makes about 40

Ingredients

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

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Cook's Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Store in an airtight container, up to 2 days, or freeze, up to 3 months.

Reviews (2)

27 Ratings

5 star values: 0
4 star values: 8
3 star values: 13
2 star values: 4
1 star values: 2

paulineantoinet

01/01/2019

I love the recipes but when shaping the dough I wet my hands with water works way better than flour or oil.

Anonymous

12/19/2012

This was my first attempt at biscotti and the result was delicious! I also added roughly chopped toasted almonds - YUM. A few tips...(1) Be careful when microwaving the rum and raisins as the rum boils quickly. (2) After mixing in the eggs with the flour/sugar the dough looks a bit dry but it does come together when you add the rum/raisins. It's very sticky though! (3) The sliced biscotti does harden as it cools so don't worry if it's not rock hard when you take it out of the oven at the end

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