• 28servings
  • 105minutes
  • 149calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, C, P
MineralsCopper, Natrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 3 eggs

  3. 2 teaspoons almond extract

  4. 1/4 cup dark rum or orange juice

  5. 2 3/4 cups Gold Medal® all-purpose flour

  6. 1 1/2 teaspoons baking powder

  7. 1 teaspoon freshly grated nutmeg

  8. 1/2 teaspoon ground cardamom

  9. 1/2 teaspoon ground cinnamon

  10. 1/2 teaspoon salt

  11. 1/2 cup blanched slivered almonds, toasted

  12. 1/2 cup blanched whole hazelnuts (filberts), coarsely chopped, toasted

  13. 1/2 cup golden raisins

  14. 1/2 cup dried currants

  15. 1/2 cup dried cherries, chopped

  16. 2 tablespoons candied lemon peel

  17. 2 tablespoons chopped crystallized ginger

  18. 1 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In large bowl, mix granulated sugar, eggs, almond extract and 3 tablespoons of the rum with whisk until blended. Stir in flour, baking powder, nutmeg, cardamom, cinnamon and salt. Stir in almonds, hazelnuts, raisins, currants, cherries, lemon peel and ginger. Divide dough in half; place on cookie sheet. Using floured hands, shape dough into 2 (8x4-inch) logs about 3 inches apart.

  2. Bake 35 to 40 minutes or until light golden brown. Cool 15 minutes. Place logs on cutting board; cut into 1/2-inch slices. Place cut sides down on cookie sheet. Bake 10 minutes. Turn slices over; bake 10 minutes longer. Remove from cookie sheet to cooling rack. Cool. In small bowl, mix powdered sugar and remaining 1 tablespoon rum until smooth. Drizzle over tops of biscotti.


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