EGGNOG BISCOTTI are a crunchy, sweet cookies with a hint of nutmeg drizzled with a simple eggnog glaze!
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Eggnog Biscotti

Crunchy, sweet biscotti cookies with a hint of nutmeg are drizzled with a simple eggnog glaze!
Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 120kcal
Author Tanya @Lemons for Lulu


For the biscotti:

  • 6 tablespoons unsalted butter
  • 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.


Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 39mg | Potassium: 44mg | Sugar: 10g | Vitamin A: 140IU | Calcium: 18mg | Iron: 0.6mg