Cherry-Rum Biscotti

By MJH

Ingredients

• For the rum glaze:
• 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
• 3 eggs
• 1/2 teaspoon vanilla
• 1 teaspoon almond extract
• 3 and 1/4 cups all-purpose flour
• 3/4 cups sliced almonds
• 1 and 1/2 cups powdered sugar
• 1 tablespoon of reserved cherry rum (see step #5)
• Additional rum, for desired consistency

Details

Adapted from thecurvycarrot.com

Preparation

Step 1

For the biscotti:
Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper; set aside.

In a medium saucepan over medium heat, bring cherries and rum to a simmer.

Remove the pan from the heat and let stand for 15 minutes.

After 15 minutes, drain the cherries, reserving the “cherry rum” leftover liquid for later use in the rum glaze. Set the cherries aside.

In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds.

Add the sugar, baking powder, and salt. Mix well.

Add the eggs, vanilla, and almond extract until combined.

Reduce the mixer speed to low and gradually add the flour until completely combined.

Add the cherries and almonds, scraping down the sides of the bowl as necessary.

Divide the dough into 2 equal halves, and shape each half into a 9-inch-long loaf.

Place the loaves on the prepared baking sheet and flatten each to about 2 and 1/2 inches wide (just use your fingers).

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.

Reduce the oven temperature to 300 degrees.

Once cool, transfer the loaves to a cutting board, and using a serrated knife, cut the loaves diagonally into 1/2-inch slices.

Place the slices, cut side down, on the baking sheet and bake for 10 minutes.

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).

Transfer the slices to a wire rack and let cool completely.

For the rum glaze:
In a medium bowl, combine the powdered sugar with the reserved “cherry rum” from step #5 above.

Using a fork or a whisk, add in additional rum until the glaze reaches your desired drizzling consistency.

Drizzle the glaze over the cooled biscotti; let sit until glaze is set.