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Festive Biscotti

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Chunks of almond gives this biscotti a nice crunch while the rum soaked raisins add depth and sweetness, the orange zest and cinnamon powder not to be left behind, gives it a seasonal and festive flavour. This one is perfect as an edible gift or to dunk into hot chocolate while you are relaxing in the evening after everyone has gone home.
I baked this biscotti this Christmas as edible gifts for my friends, kept back a few for us. Needless to say it disappeared rather quickly.

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Ingredients

  • i.2 cups of flour
  • ii. 3/4th cup of granulated white sugar
  • iii. 1 teaspoon baking powder
  • iv. A pinch of salt
  • v. Half a cup of roasted almonds, roughly chopped
  • vi. Half a cup of raisins soaked in a half a cup of rum (ideally you should be using dark rum, I used white rum)
  • vii. A tea spoon of orange zest
  • viii. Half a tea spoon of cinnamon powder
  • ix. 3 eggs

Details

servings 24
Level of difficulty Average
Preparation time 120mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Festive Biscotti - Step 1

i. Soak the raisins in the rum
ii. Pre-heat your oven to 150 degrees C (300 degrees F) and line a baking tray with parchment paper
iii. Roast the almonds on a non-stick pan over low medium heat till they turn light brown around the edges and start smelling oh well roasted. You could roast them in your oven, but after burning a big batch of nuts, I stick to the stove top where I have more control. Let the almonds cool down for about 10 mins before chopping them coarsely. I prefer keeping big chunks of almonds, so I mostly just half the almonds
iv. In a big bowl shift in the flour and the rest of the dry ingredients-- baking powder, salt, cinnamon powder and the sugar. Also add the almond chunks and the raisins which were soaking in the rum
v. In a smaller bowl beat the three eggs, add the orange zest
vi.Gradually mix the egg into the dry mix and start working on the dough with your hands. The dough will start coming together within 5 mins or so. You could also use your food processor for this, but it does not take too much time to do this manually
vii. Sprinkle some flour on your work surface and work the dough for 2/3 mins more before dividing the dough into two equal halves. Each half should be 18 cm long and 8 to 10 cm wide
viii. Place them on the baking tray leaving space between them and also between the log and the edge of the tray as the logs will expand
ix. Bake them for about 35 mins, then remove them from the oven and cool them for 10 to 15 mins
x. Using a sharp knife cut the logs diagonally, the thickness of each slice should be approx 6-12mm
xi. Place the slices on the baking tray, at this stage you may need two trays and bake for 10 to 15 mins on each side
xii. Once the baking is done, cool the biscotti before putting them in air tight container where it keeps for a couple of weeks

Store them in air tight container for about 2 weeks.

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