There is nothing more romantic than Italian food. 🙂
My whole house is filled with the aroma of baked goods and I am simply loving it. From cakes to cupcakes to pies to cookies… Baking everything this year. After all it’s December and after all it’s Christmas. Krispy Kadhai usually remains super active throughout the year but at the time of Christmas, it gets hyper active… 😀 This year I planned since the beginning to bake Biscottis at home…
You all know about my love for the Italian Recipes…And here one more recipe tested this week which made me fell more in love with the Italian cuisines… 🙂
Presenting the traditional rum flavored biscottis to mark the advent of winters and to celebrate the season of baking and gifting…I was collecting the ingredients for the bake when I realized that I have lot of dry berries soaked in rum for the traditional Christmas Plum Cake.. And I decided to go on with the experimentation…Thus the Berry Biscotti with Rum came into the picture…Though I had it with tea.. 😀
Biscotti – known also as Cantuccini, are Italian almond biscuits(cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo. Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name “cantuccini”. These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavorings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds. Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. [ Source: Wikepedia ]
Fortunately, our theme for 70th Foodie Monday Bloghop was also Cookies this time and what could be a better moment to put the Chefs hat on… 🙂 Here I go with my Berry Rum Biscottis…
Serves: 30 pieces
Preparation time: 30 mins
Baking time: 40 mins
- 1 cup Granulated Sugar
- 3 Eggs
- 2 tbsp Vanilla extract
- 1/4 cup dark rum
- 2 + 3/4 cups Flour
- 1.5 tsp Baking powder
- 1 tsp grated nutmeg
- 1/2 tsp grounded cardamon
- 1/2 tsp grounded cinnamon
- 1/2 tsp salt
- 1 cup mixed berries – Cranberry, Blueberries, Blackberries, Strawberries, Cherries
- 1/2 cup coarsely grounded -Almonds, Cashews and Pistas
- 1 tbsp freshly grated ginger
- 1 cup powdered sugar
- Heat Oven at 200 degrees celsius. Line cookie sheet with parchment paper.
- Mix together granulated sugar, eggs, vanilla, and rum. Mix well.
- Stir in Flour, baking powder, baking soda, nutmeg, cardamon, ginger and berries.
- Mix well till a thick dough is formed. [ Dough will not be in proper structure yet it will not be runny]
- Refrigerate it for 20 mins
- Now take it out and divide in two parts. Form a log like structure using some flour dust.
- Bake for 35 mins. Cool for 15 mins.
- Place logs on cutting boards and cut into 1/2 inch slices each.
- Place cut sides down on cookie sheet. Bake for 10 mins.
- Invert it and bake again for 10 mins.
- Cool it on a wire rack.
- Brush all over with rum and store in a air tight jar.
- Dip in your drinks and eat like a queen. 🙂
Enjoy your Berry biscottis with fine wine or hot coffee…
Though it is also said that
Drinking good wine with good food and in good company is one of life’s most civilized pleasures. 🙂
Join me on my Facebook Food group for more discussions:
From The Diaries Of Great Cooks!
Merry Christmas and a Very Happy New Year 2017!