RUM-SOAKED RAISIN BISCOTTI
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 153 g, Fat 1 g, Fiber 1 g, Protein 3 g
ALMOND AND RAISIN BISCOTTI
Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.
Provided by Anne Burrell
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
- whole eggs one at a time. Stir in the vanilla.
- Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
- Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
- Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
- Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
- Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
- Biscolicious!
BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
OATMEAL COOKIES WITH RUM-SOAKED RAISINS
If you like rum, give these a try. I was looking for an oatmeal cookie with rum and although I would only give it four stars if I was rating it, the rum flavor is nice for a change in an oatmeal cookie. I found it on by internet by Chef June.
Provided by Lighthouse Rita
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 16
Steps:
- Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
- Heat oven to 400 degrees (I found 375 worked better for me.).
- Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
- Mix all the dry ingredients (except nuts and oats).
- and add to butter mixture.
- Stir in oats, raisins and nuts.
- Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.
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