280g all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
85g unsalted butter, room temperature
133g granulated sugar
1 teaspoon vanilla
1 teaspoon rum
½ teaspoon freshly grated nutmeg
For the glaze:
28g unsalted butter, softened
120g icing sugar
generous pinch freshly grated nutmeg
about 1 tablespoon whole milk
Preheat oven to 180°C. Line a large baking sheet with baking paper.
Biscotti: in a medium bowl, whisk together flour, baking powder and salt. Set aside.
Using an electric mixer, beat butter and sugar until light and creamy. Beat in vanilla, rum and nutmeg. Beat in eggs one at a time. On low speed, mix in the dry ingredients and mix just until a dough forms.
Divide dough in half and shape each half in a log about 15x5cm. Place the logs about 7.5cm apart onto prepared sheets and bake for about 25 minutes or until golden. Remove from the oven and let stand for 20 minutes – leave the oven on. Line another large baking sheet with baking paper.
Slice biscotti into little less than 2cm slices. Place slices onto prepared sheet and bake fo 10 minutes. Turn all slices carefully, and bake for another 10 minutes. Cool completely on baking sheet over a wire rack.
Glaze: whisk butter, sugar and nutmeg until mixture starts to get creamy. Add milk gradually, whisking until drizzable consistency. Drizzle biscotti with glaze and set aside until glaze is dry, about 20 minutes.
Biscotti can be stored in an airtight container at room temperature for up to 5 days – without the glaze they last even longer.
Makes about 20.