October 24, 2011

Macadamia Rum Biscotti with Rum Glaze


I'm not sure how long its been since I've made a biscotti, but I am sure its been way too long.  I remember a few years ago I was making it all the time and making every kind I could think of.  I had some biscotti when I went to the Price Chopper baking class and it got me to thinking I should be making it again.  While I really enjoyed the biscotti there, I wanted something that had a different flavor.

If your a regular reader of this blog, you know for certain that I am a lover of rum.  I especially like Captain Morgan's Spiced Rum.   I was thinking of using cashews for nuts, but all I had were raw ones and I had bought them for another purpose so I went digging through my freezer to see what else I had for nuts.  I found a bag of chopped macadamia nuts and those were the perfect choice for this lovely, crispy biscotti!

These were oh so good and oh so perfectly biscotti-like, as they should be!  They had the perfect color and the perfect crunch with the entire right amount of sweetness and buttery rum flavor.  Absolutely perfect to go with a cup of hot tea.  This recipe is a definite keeper.

After I pulled the biscotti out of the oven from their first bake and let them cool a bit, I cut them into strips and put them in the oven - with the exception of the ends.  I took them in the living room and sat down to eat them.  Grumpy wasn't paying any attention to me until he heard me crunching my biscotti.  Its a little impossible to not make noise when eating one!  Needless to say, he grumped because I made crunchy cookies and not some chewy ones.  I'm sure he'll get something sweet made for him this week although I don't understand why I'm not enough sweetness for him.  ha ha!


Macadamia Rum Biscotti with Rum Glaze
Printable Recipe
Biscotti:
2-1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped macadamia nuts
2/3 cups sugar
1/2 cup light olive oil*
2 eggs
1 tablespoon Captain Morgan's 100 proof Spiced Rum

Glaze:
1/2 cup confectioners sugar
1 tablespoon Captain Morgan's 100 proof Spiced Rum

*Note, I used Crisco Light Olive Oil - this is very, very mild in flavor and a great oil to use for health reasons!

Pre-heat oven to 350 degrees.  Line cookie sheet with parchment paper

Mix flour through salt together in mixing bowl to combine.  Set aside.

Stir together olive oil, sugar, eggs, and rum until thoroughly incorporated.  Stir in 1/2 flour mixture until all ingredients are wet.  Stir in remaining flour.  Turn out onto a lightly floured board and knead a few times to bring it all together smoothly.  Divide dough in half and shape each half into a log about 1/2 inch thick.  Bake for 30 minutes or until toothpick comes out clean when inserted into center of dough.  Cool about 15 minutes and then slice diagonally with a serrated edged knife into bars.  I do this right on the cookie sheet.  Leave biscotti standing upright and leave about 2 inches between each cookie to allow the heat to hit all sides of the cookie.  Bake another 15 minutes.  Remove from oven and cool on cookie sheet.

To glaze, stir together the confectioners sugar and rum.  Drizzle over top of biscotti.  I used a sandwich baggie and snipped off the corner of the bag to squeeze the drizzle through in an even stream.  Let sit for about 1/2 hour to allow glaze to dry.

These biscotti are crunchy but not so hard they will break your teeth!  I think they are the perfect crunch.  Give them a try and mix up the flavor and nuts, YUM!  Some other biscotti recipes I have made are listed below:

Cappuccino Biscotti
Maple Walnut Biscotti
Cinnamon Biscotti
Pumpkin Biscotti
Brownie Biscotti




4 comments:

Kathleen said...

Shelby, these not only sound absolutely delicious but they're picture perfect as well!!!

Patsyk said...

They are gorgeous and I imagine the flavors must be hard to resist!

teresa said...

i have always wanted to try making biscotti, this looks like the perfect one to try!

Barbara | Creative Culinary said...

I want! I love rum in cakes and cookies and I know now biscotti. Great idea!

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