Pot of Gold Dessert

Ingredients:

Biscotti

• 1 and 3/4 cups premium flour
• 2 tsp cumin
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 0.5 cup golden raisins
• 3/4 cup sour milk or kefir
• 4 tbsp unsalted butter, melted
• 2 tablespoons of sugar

Assembly

• 3 cups of coffee
• Irish whiskey, to taste
• 1.5 liters of mint ice cream with chocolate chips

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Biscotti:
   
   In a medium bowl, whisk together the flour, caraway seeds, baking soda, and salt; add the raisins. Add the sour milk and stir with a wooden spoon until evenly distributed. Form the dough into a ball, then transfer it to the prepared baking sheet. Shape into a small loaf, 20 cm long and 12 cm wide. Bake until golden brown, about 45 minutes.
3. Remove from the oven and reduce the temperature to 175°C (350°F). Let the loaf cool for 30 minutes, then transfer it to a cutting board and slice diagonally into 0.5 cm thick slices. Place the slices cut-side down on an unlined baking sheet, brush with melted butter, and sprinkle with sugar. Bake until light golden brown, about 20 minutes. Transfer the biscotti to a wire rack and let cool completely.
4. Assemble the dessert:
   
   Fill 6 mugs halfway with coffee and add a splash of whiskey. Add 2 scoops of ice cream to each mug and serve with biscotti.