By the time you read this, I will likely be on the road for an extended four day weekend trip. I'll be back sometime Monday so there may or may not be a Monday post. Fortunately for you, I squeezed in some time to bake cookies before I left.
Inspiration for these biscotti came from this Rosemary Rum Raisin Soda Bread. I love finding a unique flavor combination from one recipe and incorporating it into another. Seeing as I have this crazy obsession with cookies, I decided to go with rosemary rum raisin biscotti.
Sweet raisins and a rich, buttery rum flavor are delicately balanced by woody rosemary. I wonder what else I'll try with this rosemary rum raisin sensation. Caramel corn, Chex mix, spiced nuts, scones? Oops, there I go again, I'll just leave it at that. I really need to pack for that trip and catch up on sleep like I mentioned yesterday. Funny how I always find time to make cookies, guess it's the one thing I can do in my sleep.
Rosemary Rum Raisin Biscotti
3/4 cup raisins
1/2 cup spiced rum
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp finely chopped fresh rosemary
1/3 cup honey
3 Tbsp water
1/2 tsp rum extract or vanilla extract
* In a small sauce pan combine raisins and spiced rum. Bring to a boil and simmer 1 minute. Remove from heat; cover and let stand 4 hours or overnight.
* Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
* In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt and rosemary.
* Make a well in the center of dry ingredients and add honey, water, rum extract and reserved rum raisin mixture. Stir to combine, using hands if needed.
* Divide dough in half and turn onto a floured board. Using floured hands, shape each portion into a log roughly 10 inches long, 2 inches wide and 3/4 inch thick. Transfer to parchment lined baking sheets and bake 30 minutes. Let stand on baking sheet 10 minutes.
* Place logs on cutting board. Using a serrated knife, cut crosswise into 1/2-inch slices. Return to baking sheets, placing cut sides down; bake an additional 15 minutes. Transfer to wire cooling racks and cool completely. Store in airtight container.
Food for Thought: "Don't stumble over something behind you." -unknown