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.