Biscotti with Rum

Biscotti with Rum


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This biscotti recipe includes crunchy almonds and rich dark rum! Mix this recipe up to get a classic Italian dessert you can share with family and friends!

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Chicago IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

40 biscuits


  • 3 C all-purpose flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 3 large eggs, lightly beaten
  • 1 Tbs pure vanilla extract
  • 1 C chopped almonds
  • 1/3 C dark rum

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Preheat oven to 350º

Whisk together flour, sugar, baking powder, and salt in large bowl. Add and beat in eggs and vanilla together in bowl until combined with the rest of the mixture.

Add almonds and rum, and orange zest to bowl and beat until combined.

Divide dough in half and transfer to parchment-lined rimmed baking sheets. Form each half into long loaves. Bake for 20 to 25 minutes, rotating the sheets halfway through. Remove sheets and let them cool for 20 more minutes.

Cut loaves into narrow diagonal slices and rearrange them on the baking sheets cut side down. Bake biscotti for about 15 minutes, turning the sheets and flipping each biscotti halfway through.


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