Last week, I had attempted to make biscotti for the first time. I had made chocolate almond biscotti, but it didn't turn out well. It might have been because I didn't allow it to rest long enough, so when I had slice the biscotti, it began to crumble. Today, I decided to give it a try again, and found a recipe for cinnamon raisin biscotti and added a few twists to it.
INGREDIENTS
adapted from "The Cookies Companion" by King Arthur Flour - 2 large eggs
- 2/3 cup sugar
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 1 tsp spiced rum
- 1 tbsp honey
- 2 tsp ground cinnamon
- 1 cup golden raisins
- 2 cups unbleached all-purpose flour
Preheat the oven to 350°F and line a baking sheet with parchment or a silicon mat.
In a medium bowl, mix the cinnamon, raisins and flour together, and set aside.
Combine the eggs, sugar, baking powder, salt, rum and honey in the bowl of a stand mixer.
Beat on medium speed until the mixture is light in color and falls back into the bowl in ribbons if you lift up the beater blade.
Change the attachment on the stand mixer to the flat beater. Reduce the speed of the mixer to low and gradually add in the flour.
Mix just until the flour is fully incorporated.
Transfer the dough to the baking sheet and shape it into a flat loaf. I found that wetting your fingers a bit helps to prevent the dough from sticking onto your hands.
Bake for 25 minutes, then remove the baking sheet from the oven. Allow the baked loaf to cool for about 15 minutes. Mist the loaf lightly with water and let it rest for another 5 minutes (this will help to prevent it from cracking/crumbling when slicing).
Once the loaf has rested, transfer it to a cutting board and use a serrated knife to slice the biscotti (diagonally to produce long biscotti or horizontally if you want smaller biscotti).
Return the slices to the baking sheet and bake for about an additional 5 minutes on each side. Transfer the slices to a wire rack and allow it to cool completely.
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Comments (3)
oooh that looks fantastic!
MMM. They look so good. *DROOL*
mmMMMMmm