Spiced Walnut and Rum Biscotti

I like to prepare foods seasonally, switching from soups to salads in the summer and to grilling and quick sautéing from long roasted meals.  And, of course, as each new arrival of fruits and veggies appear on the market, I incorporate them into my meals.  Desserts too switch to lighter, cooler desserts, berries and tropical fruits.  

Except for my biscotti.  I’ve mentioned it many times; there will always be biscotti in my cookie jar!  The variety does change as I bake more with cranberries in the fall and winter and lighter flavors during the warmer months, like lemon and apricot.  I was thinking of rum cakes the other day when I decided to make these, or was it that I was just thinking of rum?

At any rate, the dough was perfect to work with, not sticky like other recipes.  The walnut oil intensified the nutty taste, while the orange zest and spices gave it a Caribbean flair.   These complimented a tropical fruit salad the other day and of course, dipped in espresso or wine is the way I roll.

Spiced Walnut and Rum Biscotti

2 large eggs (plus 1 egg separated)

¼ cup walnut oil or light olive oil or safflower oil

1 cup raw turbinado sugar

Grated rind of 1 orange

1 teaspoon ground cinnamon

½ teaspoon each of ground cloves and ginger

2 tablespoons dark rum

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup walnuts, lightly toasted

3 cups whole wheat/white flour

Preheat oven to 350 degrees.  In a large mixing bowl, beat 2 eggs plus 1 egg yolk with the oil and sugar until combined well.  Stir in orange rind, spices, rum, baking powder and soda and nuts.  Add flour, stir until dough is formed.  Divide in half and place on parchment lined or sliplat lined baking sheets.  Shape dough into 2 thin logs.  Brush lightly with egg white.  Bake for 25 minutes.  Remove from oven, reduce oven temperature to 325 degrees and allow biscotti to cool for 10 minutes.  Slice diagonally into ¼ – ½ inch slices, returning to baking sheet, standing upright.  Bake for 20 minutes.  Cool and store tightly covered.

15 thoughts on “Spiced Walnut and Rum Biscotti

  1. Ohh, how do all your posts always look so GOOD? I am a huge rum fan, and used to be a big biscotti fan but haven’t made it in ages–this just might inspire me to take it back up again!

  2. Dark rum and raw sugar – thats an explosive combination, both complimentary strong flavours. A rum on a side would pair well with these beauties! Have a great weekend

  3. I also always have biscotti in my cookie tin. Yours looks amazing! I will have to give them a try. Rum and raw sugar…sounds incredible!

  4. I’ve never made a biscotti before, but I’ve always enjoyed them at Italian restaurants with coffee. The rum and walnut oil combo sounds very good!

  5. Mmm dark rum, raw sugar and cinnamon? What a delicious combo! I’ve yet to make biscotti, but need to get on that. I’ll definitely be bookmarking this recipe.

  6. Okay, look what you have gone and done. Now I am going to have to stop everything I was going to do today and make this biscotti. It looks too god not to make this instant! Wow, love the flavors and the nuts with the rum! Amazing

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