Cherry and Rum Biscotti

Ingredients

75g dried cherries

75g raisins

2 tbsp dark rum

140g rolled oats

190g whole wheat flour

1/2 tsp baking powder

1 tsp salt

1/4 tsp cardamom

2 eggs

175g sugar

2 tbsp butter

1 tbsp orange zest

1 tbsp vanilla extract

1 tbsp almond extract

100g pecans

100g chocolate

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Combine the cherries, raisins, and rum. Let sit. In a blender, grind the oats until coarsely ground. Combine the ground oats, flour, baking powder, salt, baking soda, and cardamom.

Whisk the eggs, butter, and sugar with a mixer until fluffy, about 2 minutes. Stir in the zest, vanilla, and almond extracts. Gradually add the oatmeal mixture to the egg mixture and mix until smooth.

Add the rum-soaked berries, along with the remaining rum, nuts, and chocolate. Mix until smooth.

Divide the dough in half. Form two rectangles, each 30 x 7 cm. The dough will be sticky. Therefore, when shaping the "logs," it's best to grease your hands and dust the surface with flour.

 Place the rectangles on a baking sheet and bake for about 25 minutes, until lightly golden. Then remove and cool on the baking sheet for about 10 minutes. Reduce the temperature to 150°C (300°F). Using a sharp knife, cut the slightly cooled rectangles into slices about 1 cm thick.

Arrange the biscotti, cut side up, on the baking sheet and bake for about 15 minutes, until lightly golden and toasted. Flip the biscotti over and bake for another 15 minutes. Cool the biscotti completely.

Enjoy!