Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rum scented fruity biscotti. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Rum Scented Fruity Biscotti is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Rum Scented Fruity Biscotti is something which I have loved my whole life.
Great recipe for Rum Scented Fruity Biscotti. I really love rum, and always want to use it in a variety of recipes. Take it out of the oven, slice up the biscotti and line the slices up on the.
To get started with this particular recipe, we must prepare a few ingredients. You can cook rum scented fruity biscotti using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Rum Scented Fruity Biscotti:
- Take 120 grams Cake flour
- Take 30 grams Almond powder
- Make ready 2 1/2 grams Baking powder
- Prepare 15 grams Butter
- Make ready 90 grams Granulated sugar
- Prepare 1 Egg
- Take 2 tsp Milk
- Prepare 50 grams Dried fruit
- Make ready 2 tsp Rum
Rum-Soaked Raisin Biscotti. this link is to an external site that may or may not meet accessibility guidelines. Easy to make, delicious to taste, these rum and raisin biscotti are perfect with your coffee. Rum Scented Fruity Biscotti recipe main photo. Banana Rum Biscotti. allrecipes.com · Gloria Woodlock.
Instructions to make Rum Scented Fruity Biscotti:
- Finely mince the dried fruit, and coat in the rum. (I used dried American cherries this time).
- Sift the cake flour, almond powder, and baking powder together. Preheat the oven to 170C.
- Add the room temperature butter, granulated sugar, eggs, and milk in order, mixing in each one.
- Add in the sifted powder and dried fruits to the bowl, and roughly mix together. (The dough is relatively soft).
- Sprinkle a cookie sheet with bread flour not listed in the ingredients, and place the dough on top. (I like these thin, so I divide the dough in two).
- Sprinkle bread flour on top of the dough and on your hands, and mold until it is about 7~8mm thick. (It will plump up a bit when baking).
- Bake in a 170 °C oven for 25 minutes. Take it out of the oven, slice up the biscotti and line the slices up on the sheet so that the cut sides face up.
- In order to make the biscotti even more crispy and crunchy, bake them the oven at 150 °C for 6~7 minutes to dry them out.
- You can really appreciate the crispy and crunchy texture once the biscotti cools. Try wrapping them up nicely to give as gifts.
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