EGGNOG BISCOTTI is a crunchy, sweet cookie with a hint of nutmeg drizzled with a simple eggnog glaze!
Here we are sliding headfirst into Christmas. I’m sure anyone over the age of 18 would surely agree that time flies way too quickly. Before Thanksgiving, it seemed I had tons of time to get ready for Christmas, and now I find myself scrambling to decorate, buy gifts, do holiday activities, and of course, bake cookies.
Each year I bake at least ten different kinds of cookies. My family and I have fun passing out tins of cookies to friends, neighbors, and teachers. It’s become a tradition that my family looks forward to each year. One kind of cookie I always make is a biscotti. While biscotti does require quite a bit of time, the recipe itself is incredibly simple to prepare.
I chose eggnog flavor for this year’s recipe. I know eggnog is one of those seasonal flavors that you either love or hate. I love it! It’s rich, creamy, and screams Christmas to me with all the nutmeg and cinnamon. I make an eggnog pound cake and eggnog sugar cookies; both are always a huge hit. If you aren’t a huge fan of eggnog, I would still give these cookies a try. The biscotti themselves have only a bit of nutmeg and rum extract, most of the eggnog flavor can be found in the glaze. Overall, the eggnog flavor is rather subtle.
Biscotti looks elegant and fancy and is the perfect gift for teachers or friends. It wraps nicely, is durable, and does not need to be consumed right away. They make any cup of coffee or tea taste better!
For the biscotti:
- 6 tablespoons unsalted butter
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract
- 1 ½ teaspoon baking powder
- 1/4 teaspoon nutmeg
- 2 eggs
- 2 cups flour
For the glaze:
- 2 tablespoons softened butter
- 1 cup powdered sugar
- 3-4 tablespoons eggnog
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine butter, sugar, salt, vanilla, rum extract, baking powder, and nutmeg until creamy. Beat in eggs one at a time. Carefully stir in flour, beating until mixture is smooth.
- Transfer your dough onto your baking sheet and shape dough in a log about 14 inches long and about 2 inches wide.
- Bake for 25 minutes. Remove from the oven and let stand for about 15-25 minutes. 5 minutes before cutting, gently sprinkle with water, taking care to reach all sides of the biscotti.
- Reduce oven temperature to 325. Wait another 5 minutes and slice biscotti into ¾ inch slices. Stand biscotti upright and bake for 25 more minutes. Remove and let cool on baking sheet.
- When biscotti have cooled, lay cookies on one side. Drizzle with glaze.
- To prepare the glaze, whisk together the butter and powdered sugar. Add eggnog and whisk until mixture is desired consistency.
- Once the glaze has set, store cookies in an airtight container.
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