Rum Scented Fruity Biscotti

Name: Rum Scented Fruity Biscotti
Yield: 25 servings
Cuisine: American
Ingredients: 120 grams Cake flour; 30 grams Almond powder; 2 1/2 grams Baking powder; 15 grams Butter; 90 grams Granulated sugar; 1 Egg; 2 tsp Milk; 50 grams Dried fruit; 2 tsp Rum

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

25 servings

120 gramsCake flour
30 gramsAlmond powder
2 1/2 gramsBaking powder
15 gramsButter
90 gramsGranulated sugar
1Egg
2 tspMilk
50 gramsDried fruit
2 tspRum

Saved

Steps

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.