Rum & Citrus Biscotti

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Rum & Citrus Biscotti

For years biscotti daunted me, I never looked into making my own because I figured it was very time consuming and I could just easily buy them from my local bakery. I couldn't have been more wrong! Not only are they very simple, they are oh so delicious homemade! I put my own little twist on these little ladies by adding some dark rum and fresh squeezed orange juice. Next time you are having friends over for coffee and want something simply lovely and very impressive, pull this recipe out! 

Ingredients:

  • 1 stick of unsalted butter, melted
  • 1 c. sugar
  • 1 tbs dark rum
  • 1/4 c. fresh orange juice (about two medium oranges)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup tasted sliced almonds rolled and lightly chopped
  • 3 large eggs
  • 2 3/4 c. AP flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

In the bowl of a stand mixer fitted with a paddle attachment combine butter and sugar, about 3 minutes. Add each egg one at a time until just incorporated. Add rum, juice, vanilla and almond extract. Add flour baking soda and salt to wet mixture until just combined do not over mix. Gently fold in almonds. Poor mixture (will be very sticky)  out into a medium bowl, cover with plastic wrap and chill for 30 minutes- 1 hr. Preheat oven to 350 degrees.

Using moistened hands on a piece of plastic wrap take chilled biscotti mixture and form into a wide low loaf. Carefully place loaf onto a parchment covered baking sheet. Bake until golden brown about 30-40 minutes. Transfer to a cooling rack for 20 minutes. 

Once cooled cut loaf into 3/4"-1" pieces place cut side down onto parchment covered baking sheet until deep golden brown about 20-25 minutes. 

Can be made 2 days ahead, store in airtight container in cool spot. 

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