Rum Scented Fruity Biscotti

1. 1

   Finely mince the dried fruit, and coat in the rum.

2. 2

   (I used dried American cherries this time).

3. 3

   Sift the cake flour, almond powder, and baking powder together.

4. 4

   Preheat the oven to 170C.

5. 5

   Add the room temperature butter, granulated sugar, eggs, and milk in order, mixing in each one.

6. 6

   Add in the sifted powder and dried fruits to the bowl, and roughly mix together.

7. 7

   (The dough is relatively soft).

8. 8

   Sprinkle a cookie sheet with bread flour not listed in the ingredients, and place the dough on top.

9. 9

   (I like these thin, so I divide the dough in two).

10. 10

    Sprinkle bread flour on top of the dough and on your hands, and mold until it is about 7~8mm thick.

11. 11

    (It will plump up a bit when baking).

12. 12

    Bake in a 170 C oven for 25 minutes.

13. 13

    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.

14. 14

    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.

15. 15

    You can really appreciate the crispy and crunchy texture once the biscotti cools.

16. 16

    Try wrapping them up nicely to give as gifts.

* Per serving · 4 servings · Values may vary.

No additional tips available.