Boozy Biscotti
By America's Test KitchenPublished on November 9, 2011
Time
1½ hours, plus 30 minutes cooling
Yield
Makes about 2 dozen cookies
Ingredients
1 cup dried cherries ¼ cup spiced rum 1 ¼ cups instant grits 1 ¼ cups (6¼ ounces/177 grams) all-purpose flour ½ teaspoon baking powder 1 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 cup (7 ounces/198 grams) sugar 1 tablespoon grated orange zest 2 large eggs 1 cup macadamia nuts, chopped
Before You Begin
We like these cookies dipped in melted chocolate (heat 8 ounces bittersweet chocolate and 1/2 cup heavy cream until smooth; stir in rum reserved from plumping cherries).
Instructions
- PLUMP CHERRIES Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Microwave cherries and rum in bowl, covered, until bubbling, about 1 minute. Let sit until cherries have plumped, about 5 minutes. Drain cherries, reserving rum to stir into chocolate.
- MAKE DOUGH Combine grits, flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter, sugar, and zest until light and fluffy, about 2 minutes. Add eggs and mix until incorporated. Reduce speed to low and add flour mixture, nuts, and plumped cherries; mix until just combined. Form dough into two 7- by 3-inch logs and transfer to prepared baking sheet. Bake until light golden and just beginning to crack on top, about 35 minutes. Let cool on sheet 10 minutes.
- FINISH BISCOTTI Using serrated knife, cut logs crosswise into ½-inch slices. Place slices ½ inch apart on baking sheet and bake until golden, about 10 minutes, flipping each slice halfway through baking. Transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.)
Time
1½ hours, plus 30 minutes coolingYield
Makes about 2 dozen cookiesIngredients
1 cup dried cherries
¼ cup spiced rum
1 ¼ cups instant grits
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup (7 ounces/198 grams) sugar
1 tablespoon grated orange zest
2 large eggs
1 cup macadamia nuts, chopped
Ingredients
1 cup dried cherries
¼ cup spiced rum
1 ¼ cups instant grits
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup (7 ounces/198 grams) sugar
1 tablespoon grated orange zest
2 large eggs
1 cup macadamia nuts, chopped
Ingredients
1 cup dried cherries
¼ cup spiced rum
1 ¼ cups instant grits
1 ¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup (7 ounces/198 grams) sugar
1 tablespoon grated orange zest
2 large eggs
1 cup macadamia nuts, chopped
Why This Recipe Works
This recipe for Boozy Biscotti produced crisp, crunchy cookies that had more complex flavor and texture than traditional biscotti. Instant grits seemed out of place in a cookie, but they added a unique texture to Boozy Biscotti. Most of the alcohol in the rum burned off during baking, but the subtle flavor remained.
Before You Begin
We like these cookies dipped in melted chocolate (heat 8 ounces bittersweet chocolate and 1/2 cup heavy cream until smooth; stir in rum reserved from plumping cherries).
Instructions
- PLUMP CHERRIES Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Microwave cherries and rum in bowl, covered, until bubbling, about 1 minute. Let sit until cherries have plumped, about 5 minutes. Drain cherries, reserving rum to stir into chocolate.
- MAKE DOUGH Combine grits, flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter, sugar, and zest until light and fluffy, about 2 minutes. Add eggs and mix until incorporated. Reduce speed to low and add flour mixture, nuts, and plumped cherries; mix until just combined. Form dough into two 7- by 3-inch logs and transfer to prepared baking sheet. Bake until light golden and just beginning to crack on top, about 35 minutes. Let cool on sheet 10 minutes.
- FINISH BISCOTTI Using serrated knife, cut logs crosswise into ½-inch slices. Place slices ½ inch apart on baking sheet and bake until golden, about 10 minutes, flipping each slice halfway through baking. Transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 1 week.)
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