Dark & Stormy Biscotti

dark and stormy biscotti

It’s been 5 months since my last recipe!!! This is a great one to get me back into the swing of blogging. I’ve been sort of obsessed with biscotti lately and I have a running list of ideas for different flavors. Many of my ideas involve tea (of course) but a few are inspired by cocktail flavors. This recipe is modeled after the “Dark & Stormy” which contains rum, ginger beer and lime.

Dark & Stormy Biscotti

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
1 cup brown sugar
2 teaspoons rum extract
1 teaspoon lime zest (from 1 lime)
1 teaspoon minced ginger root (or candied ginger)
2 eggs

Preheat oven to 350°F. Cream together butter, brown sugar, rum extract, lime zest, and dark and stormy biscotti 4 minced ginger. Add flour, baking soda, salt and ground ginger and stir until fully combined. The dough will be sticky so coat your hands with flour and shape the dough into two 4-inch wide flattened logs on a lined baking sheet.

Bake for 25 minutes. Remove from oven, reduce heat to 300°F. Cool baked logs on baking sheet for 5 minutes before transferring to a cutting board. Cut logs diagonally to make 1-inch slices. Place slices back on the baking sheet and bake at 300°F for 8 minutes.

(Optional – Once cooled, drizzle with icing sugar mixed with lime juice for decoration.)

dark and stormy biscotti 5