Biscotti is the perfect accompaniment to an espresso or tea. Serve it with a dollop of Mascarpone Coffee Cream.
- Prep time 20 minutes
- Total time 14 hours
Ingredients
Method
In small bowl, combine raisins and rum. Cover and let stand at room temperature for 12 hours (or overnight).
Preheat oven to 350°F; line large baking sheet with parchment paper and set aside. Using electric mixer on medium speed, beat sugar with eggs until pale and fluffy, about 2 minutes. Beat in oil and vanilla until smooth. Beat in flour, salt and baking powder on low speed just until combined. Drain raisins; using wooden spoon, stir in raisins.
Divide dough in half and form into two 10-inch long logs. Place logs on prepared baking sheet. Bake for 25 minutes. Let cool completely, at least 30 minutes. Slice each log into ten 1-inch thick biscotti cookies.
Lay cookies flat on same baking sheet; bake, turning halfway through baking time, until biscotti are firm and lightly browned, 20 minutes. Let cool completely, at least 30 minutes.
Just before serving, in bowl, using electric mixer on high speed, whip mascarpone with espresso and honey. Serve biscotti with dollop of Mascarpone Coffee Cream.
Nutritional facts Per serving: about
- Iron 1.2 mg
- Fibre 1 g
- Sodium 190 mg
- Sugars 14 g
- Protein 4 g
- Calories 275
- Total fat 16 g
- Cholesterol 60 mg
- Saturated fat 7 g
- Total carbohydrate 29 g
