home search glass cart save
more
Biscotti with Rum

11 INGREDIENTS • 12 STEPS • 1HR 10MINS

Biscotti with Rum

Recipe
These boozy Rum Biscottis are perfect for an afternoon snack with your favorite coffee. The aromatic rum pairs well with the fruity raisins and zest. Transform these pantry staples into the next best snack that all your family and friends will enjoy!
Add to plan
These boozy Rum Biscottis are perfect for an afternoon snack with your favorite coffee. The aromatic rum pairs well with the fruity raisins and zest. Transform these pantry staples into the next best snack that all your family and friends will enjoy!
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

1HR 10MINS

Total Time

$0.55

Cost Per Serving

Ingredients

Servings
16
us / metric
All-Purpose Flour
325 g
All-Purpose Flour
Granulated Sugar
180 g
Granulated Sugar
Baking Powder
2 tsp
Baking Powder
Salt
1/2 tsp
Salt
Egg
3
Eggs, beaten
Dark Rum
80 mL
Dark Rum
Raisins
100 g
Raisins
Orange
1
Orange, zested
2 tsp of zest needed
Glaze
Powdered Confectioners Sugar
110 g
Powdered Confectioners Sugar
Unsalted Butter
1 Tbsp
Unsalted Butter, softened
Dark Rum
2 Tbsp
Dark Rum
as needed

Nutrition Per Serving

VIEW ALL
Calories
203
Fat
1.8 g
Protein
3.5 g
Carbs
39.6 g
Add to plan
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

Makes 24 pieces.

For the non-alcoholic version of this recipe. Replace rum in batter with an egg. For the glaze, replace the rum with milk.

Your dough might be too sticky/dry depending on your weather, ingredients, etc. Adjust the flour content of the dough according to your needs.

Cooking Instructions

Hide images
step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
Begin by making the dough. Combine All-Purpose Flour (325 g), Granulated Sugar (180 g), Baking Powder (2 tsp), and Salt (1/2 tsp), but set aside ⅓ cup for dusting and shaping later.
step 3
Add the beaten Eggs (3) and Dark Rum (80 mL) to the dry mixture and mix, being careful not to overmix.
step 4
Dust your work surface generously with the reserved dry ingredients. Tip the dough onto the surface and fold it onto itself, pat down into a rough disk shape. Allow it to rest for 5 minutes.
step 5
Cover the top of the dough with Raisins (100 g) and Orange Zest (1). Use a bench scraper to fold the dough onto itself, like a book, dusting with the reserved dry ingredients as you go. Don't worry if the dough appears wet and shaggy; that's normal.
step 6
Split the dough into two portions and shape each into a rough log. Transfer these dough logs onto a lined baking sheet, keeping in mind that they will expand during baking, so leave some space between them.
step 7
Place the sheet in the preheated oven for the first bake, lasting 30 minutes.
step 8
After the first bake, remove the logs and slice them diagonally into approximately 1-inch thick pieces. Lay the slices down and return them to the oven for a second bake, flipping halfway through, lasting 15-20 minutes, or until the biscotti are slightly browned.
step 9
Once the biscotti are done, remove them from the oven and transfer them to a cooling rack.
step 10
While the biscotti are cooling, prepare the glaze. Begin by combining the Unsalted Butter (1 Tbsp) with Powdered Confectioners Sugar (110 g). Gradually add the Dark Rum (2 Tbsp), whisking continuously, until you achieve a sticky glaze.
step 11
Get creative and drizzle the glaze over the cooled biscotti, allowing it to harden completely.
step 12
Now, dip and savor these delightful biscotti alongside your favorite cup of coffee. Enjoy!
step 12 Now, dip and savor these delightful biscotti alongside your favorite cup of coffee. Enjoy!
0 Saved
top
Version v3.130.2