Rum Scented Fruity Biscotti
I really love rum, and always want to use it in a variety of recipes.
Increase the granulated sugar by 100g if you like sweet things..
You can shorten step 8 if you don't want it to be too hard. Recipe by ko-ko
Rum Scented Fruity Biscotti
I really love rum, and always want to use it in a variety of recipes.
Increase the granulated sugar by 100g if you like sweet things..
You can shorten step 8 if you don't want it to be too hard. Recipe by ko-ko
Cooking Instructions
- 1
Finely mince the dried fruit, and coat in the rum. (I used dried American cherries this time).
- 2
Sift the cake flour, almond powder, and baking powder together. Preheat the oven to 170C.
- 3
Add the room temperature butter, granulated sugar, eggs, and milk in order, mixing in each one.
- 4
Add in the sifted powder and dried fruits to the bowl, and roughly mix together. (The dough is relatively soft).
- 5
Sprinkle a cookie sheet with bread flour not listed in the ingredients, and place the dough on top. (I like these thin, so I divide the dough in two).
- 6
Sprinkle bread flour on top of the dough and on your hands, and mold until it is about 7~8mm thick. (It will plump up a bit when baking).
- 7
Bake in a 170 °C oven for 25 minutes. Take it out of the oven, slice up the biscotti and line the slices up on the sheet so that the cut sides face up.
- 8
In order to make the biscotti even more crispy and crunchy, bake them the oven at 150 °C for 6~7 minutes to dry them out.
- 9
You can really appreciate the crispy and crunchy texture once the biscotti cools. Try wrapping them up nicely to give as gifts.
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