Who is in the mood for some super boozy biscotti? ;)
Some of the best things about studying so much lately are the coffee/tea concoctions I am making. I may or may not have put Bailey’s Irish Cream in my coffee Sunday morning before taking Scout for her daily walk. And let me tell you, even though it’s been raining like crazy here in Indianapolis, and our hiking trail was halfway flooded, it was a great walk! In all seriousness though (and, no, my one tablespoon of Bailey’s left me with full competency in both walking and then later studying capacities…), I am starting to delve into the realm of adding different liqueurs to some of the recipes I try. I have never been a big fan of boozy foods in the past. I think sometimes the flavors in the dish get overpowered by that alcohol taste.
This was one of those recipes where I debated back and forth. I couldn’t get the motivation to sit down and actually get my studying done, so I made a deal with myself. First, make some coffee. Second, while the coffee is brewing, make some biscotti (it really doesn’t take THAT long, I thought). And, then, I will enjoy some more coffee and a new flavor of biscotti…while I study. Deal? Deal.
So, while all things are good in moderation…(let’s not over-do the alcohol consumption here, folks), these biscotti ended up giving me a great boost in motivation. Whatever works, right?
Servings: about 36 biscotti
For the biscotti:
1 and 1/4 cups dried tart red cherries, coarsely chopped
1/2 cup spiced rum
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon almond extract
3 and 1/4 cups all-purpose flour
3/4 cups sliced almonds
For the rum glaze:
1 and 1/2 cups powdered sugar
1 tablespoon of reserved cherry rum (see step #5)
Additional rum, for desired consistency
1. For the biscotti: Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper; set aside.
3. In a medium saucepan over medium heat, bring cherries and rum to a simmer.
4. Remove the pan from the heat and let stand for 15 minutes.
5. After 15 minutes, drain the cherries, reserving the “cherry rum” leftover liquid for later use in the rum glaze. Set the cherries aside.
6. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds.
7. Add the sugar, baking powder, and salt. Mix well.
8. Add the eggs, vanilla, and almond extract until combined.
9. Reduce the mixer speed to low and gradually add the flour until completely combined.
10. Add the cherries and almonds, scraping down the sides of the bowl as necessary.
11. Divide the dough into 2 equal halves, and shape each half into a 9-inch-long loaf.
12. Place the loaves on the prepared baking sheet and flatten each to about 2 and 1/2 inches wide (just use your fingers).
13. Bake the loaves for 20 to 25 minutes or until golden brown. Remove the baking sheet from the oven and let the loaves cool completely.
14. Reduce the oven temperature to 300 degrees.
15. Once cool, transfer the loaves to a cutting board, and using a serrated knife, cut the loaves diagonally into 1/2-inch slices.
16. Place the slices, cut side down, on the baking sheet and bake for 10 minutes.
17. At the end of 10 minutes, flip each slice over and return the pan to the oven, baking for 10 to 15 minutes more (or until slides are dry).
18. Transfer the slices to a wire rack and let cool completely.
19. For the rum glaze: In a medium bowl, combine the powdered sugar with the reserved “cherry rum” from step #5 above.
20. Using a fork or a whisk, add in additional rum until the glaze reaches your desired drizzling consistency.
21. Drizzle the glaze over the cooled biscotti; let sit until glaze is set.
Source: Adapted from The Ultimate Cookie Book