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Preheat oven to 180 degrees Celsius.
Sieve flour, baking powder and salt into a bowl and set aside.
Using a whisk attachment on medium high speed, whisk eggs and sugar till mixture is light in colour and thick, approximately 5-6 min using a mixer. It can take up to 10 min using a hand held mixer.
Reduce speed of mixer and slowly add in vanilla extract and soaking rum from the raisins (not the raisins). Mix till it is incorporated.
Add in orange zest and follow by raisins. Once all is incorporated, turn off the mixer.
Fold in by hand the flour mixture. Make sure that there are no streaks of flour left. The mixture will form a sticky dough.
Divide dough into 2 portions and form each portion into a 7cm wide x 2 cm tall log, on a baking sheet lined with baking paper.
Place the baking sheet in the middle of the oven and bake until dough is firm and lightly golden brown, 20-25min, rotate baking sheet halfway through.
Once baked, let cool on wire rack for 20 min.
Line 2 baking sheet with baking paper.
Using a sharp serrated knife, cut log into 0.5cm thickness, place the cut side down on the baking sheet.
Bake the biscotti at 180 degrees Celsius until they are crisp and golden brown, about 15 min. Rotate sheets and flip biscotti halfway through baking.
Let cool on wire rack after baking.