• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Late Night Almond Rum Biscotti

    This Late Night Almond Rum Biscotti recipe is a delicious way to end the night. Made with dulce de leche, this is a great end-of-day bite and the perfect accompaniment to a soothing hot tea or short coffee.


    Ingredients
    3/4
    cup
    sugar
    1/2
    cup
    butter, melted
    1/4
    cup
    rum
    1
    teaspoon
    vanilla
    3
    large eggs
    1
    cup
    chopped almonds
    3
    cups
    all- purpose flour
    1 1/2
    teaspoons
    baking soda
    1/4
    teaspoon
    salt
    1/4
    teaspoon
    cinnamon
    1/4
    cup
    dulce de leche
    Directions
    Preheat oven to 350 F. Line baking sheet with aluminum foil and set aside.
    In a stand mixer fitted with the paddle attachment, mix sugar, butter, rum and vanilla until sugar has dissolved. Add eggs, one at a time, until fully incorporated. Add almonds and mix until fully incorporated.
    In a separate bowl whisk together flour, baking soda, salt and cinnamon. Add flour mixture to the sugar and butter mixture a 1/2 cup at a time until sticky dough forms. Shape dough into two equally sized loaves. Place loaves on baking sheet ensuring that they each have at minimum a three inch buffer on all sides.
    Transfer baking sheet to oven and bake biscotti for 35 minutes. Remove loaves from oven and allow to cool for 20 minutes. Using a serrated knife, cut loaves on an angle into 3/4 inch slices.
    Stand slices on baking sheet, spacing them at least a 1/2 inch apart from one another. Return biscotti to oven and bake for an extra 20-25 minutes, until golden on top and crisp. Once cool, drizzle with dulce de leche.

    The base number of servings for this recipe is 8
    OK

    Categories 

    CookieFamily-friendly

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