Reviews (2)

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27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

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Martha Stewart Member

Rating: 4 stars

01/01/2019

                I love the recipes but when shaping the dough I wet my hands with water works way better than flour or oil.

Martha Stewart Member

Rating: Unrated

12/19/2012

                This was my first attempt at biscotti and the result was delicious! I also added roughly chopped toasted almonds - YUM. A few tips...(1) Be careful when microwaving the rum and raisins as the rum boils quickly. (2) After mixing in the eggs with the flour/sugar the dough looks a bit dry but it does come together when you add the rum/raisins. It's very sticky though! (3) The sliced biscotti does harden as it cools so don't worry if it's not rock hard when you take it out of the oven at the end

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Rum-Soaked Raisin Biscotti

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes about 40

Ingredients

Ingredient Checklist

3 cups all-purpose flour (spooned and leveled)

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon fine salt

3 large eggs, lightly beaten

1 tablespoon pure vanilla extract

1 cup raisins

1/3 cup dark rum

2 teaspoons finely grated orange zest

      Cook's Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.

Gallery

Rum-Soaked Raisin Biscotti

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes about 40

Rum-Soaked Raisin Biscotti

Rum-Soaked Raisin Biscotti

Rum-Soaked Raisin Biscotti

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes about 40

Recipe Summary

prep: 20 mins

total: 1 hr

Yield: Makes about 40

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Yield: Makes about 40

Makes about 40

Ingredients

Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup raisins
  • 1/3 cup dark rum
  • 2 teaspoons finely grated orange zest

Directions

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.

      Cook's Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.

Cook’s Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Reviews (2)

Add Rating & Review

27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  2

Martha Stewart Member

Rating: 4 stars

01/01/2019

                I love the recipes but when shaping the dough I wet my hands with water works way better than flour or oil.

Martha Stewart Member

Rating: Unrated

12/19/2012

                This was my first attempt at biscotti and the result was delicious! I also added roughly chopped toasted almonds - YUM. A few tips...(1) Be careful when microwaving the rum and raisins as the rum boils quickly. (2) After mixing in the eggs with the flour/sugar the dough looks a bit dry but it does come together when you add the rum/raisins. It's very sticky though! (3) The sliced biscotti does harden as it cools so don't worry if it's not rock hard when you take it out of the oven at the end

Reviews (2)

Add Rating & Review

27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  2

Add Rating & Review

27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  2

27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  2

27 Ratings

5 star values:

                                  0

4 star values:

                                  8

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  2
  • 5 star values:
  • 0
  • 4 star values:
  • 8
  • 3 star values:
  • 13
  • 2 star values:
  • 4
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 4 stars

01/01/2019

                I love the recipes but when shaping the dough I wet my hands with water works way better than flour or oil.

Martha Stewart Member

Rating: Unrated

12/19/2012

                This was my first attempt at biscotti and the result was delicious! I also added roughly chopped toasted almonds - YUM. A few tips...(1) Be careful when microwaving the rum and raisins as the rum boils quickly. (2) After mixing in the eggs with the flour/sugar the dough looks a bit dry but it does come together when you add the rum/raisins. It's very sticky though! (3) The sliced biscotti does harden as it cools so don't worry if it's not rock hard when you take it out of the oven at the end

Martha Stewart Member

Rating: 4 stars

01/01/2019

                I love the recipes but when shaping the dough I wet my hands with water works way better than flour or oil.

Rating: 4 stars

Rating: Unrated

12/19/2012

                This was my first attempt at biscotti and the result was delicious! I also added roughly chopped toasted almonds - YUM. A few tips...(1) Be careful when microwaving the rum and raisins as the rum boils quickly. (2) After mixing in the eggs with the flour/sugar the dough looks a bit dry but it does come together when you add the rum/raisins. It's very sticky though! (3) The sliced biscotti does harden as it cools so don't worry if it's not rock hard when you take it out of the oven at the end

Rating: Unrated

All Reviews for Rum-Soaked Raisin Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Rum-Soaked Raisin Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest