Macadamia Rum Biscotti with Rum Glaze

2-1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped macadamia nuts
2/3 cups sugar
1/2 cup light olive oil*
2 eggs
1 tablespoon Captain Morgan's 100 proof Spiced Rum

1/2 cup confectioners sugar
1 tablespoon Captain Morgan's 100 proof Spiced Rum

Pre-heat oven to 350 degrees.  Line cookie sheet with parchment paper.

Mix flour through salt together in mixing bowl to combine.  Set aside.

Stir together olive oil, sugar, eggs, and rum until thoroughly incorporated.  Stir in 1/2 flour mixture until all ingredients are wet.  

tir in remaining flour.  Turn out onto a lightly floured board and knead a few times to bring it all together smoothly.  Divide dough in
half and shape each half into a log about 1/2 inch thick.  Bake for 30 minutes or until toothpick comes out clean when inserted into
center of dough.  Cool about 15 minutes and then slice diagonally with a serrated edged knife into bars.  I do this right on the cookie
sheet.  Leave biscotti standing upright and leave about 2 inches between each cookie to allow the heat to hit all sides of the cookie.  
Bake another 15 minutes.  Remove from oven and cool on cookie sheet.

To glaze, stir together the confectioners sugar and rum.  Drizzle over top of biscotti.  I used a sandwich baggie and snipped off the
corner of the bag to squeeze the drizzle through in an even stream.  Let sit for about 1/2 hour to allow glaze to dry.

**I used light olive oil from Crisco

These biscotti are crunchy but not so hard they will break your teeth!  I think they are the perfect crunch.  Give them a try and mix
up the flavor and nuts, YUM!  Some other biscotti recipes I have made are listed below:

Cappuccino Biscotti

Maple Walnut Biscotti

Cinnamon Biscotti

Pumpkin Biscotti

Brownie Biscotti