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Eggnog Biscotti

Eggnog biscotti are a holiday twist on the classic Italian cookie, filled with the flavors of vanilla, nutmeg and rum!


Though I've eaten lots of biscotti I've never attempted to make it before. I searched the Taste of Home site for a seasonal version and found a recipe from one of my fellow Community Cooks, Shannon Dobos, that looked great for a first timer.


I made absolutely no changes to her recipe. The dough came together nicely and I got it into the two rectangles with no trouble at all. I greased the sheet but next time I'd use parchment paper.

After the first bake you slice the rectangles across the short side into about 1" strip.  Then you lay those on their sides on the baking sheet and back into the oven they go.

Once they were cooled, I stood them up and I placed the wire cooking rack over a baking sheet.  I made the glaze as listed, using the optional rum. We like Bacardi Gold.

  Half of the cookies got festively colored sprinkles.


The other half I used yellow sanding sugar.

They are everything a biscotti should be. Dry and crunchy, with a slightly crumbly texture, perfect for dipping into coffee, tea or hot cocoa.


Thanks so much to Shannon for the recipe and to all of the other #ChristmasCookieWeek bloggers for sharing theirs! You can find them using the links down below.

 

Eggnog Biscotti

Eggnog Biscotti
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • Dash salt
Glaze
  • 3/4 cup confectioners' sugar
  • 3 to 5 teaspoons eggnog
  • 1 teaspoon dark rum, optional
  • Sprinkles or colored sugar, optional

Instructions

  1. Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky, flour hands if necessary).
  2. Divide dough in half. On a greased or parchment lined baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes.
  3. Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely.
  4. Mix glaze ingredients. Drizzle over biscotti with a spoon. Decorate with sprinkles or colored sugar, if desired.

Notes

Source:  https://www.tasteofhome.com/recipes/eggnog-biscotti/

Recommended Products

Microplane Premium Made in USA Zester Grater, 13
Anolon Advanced Baking Sheet

Other recipes you may enjoy:

Mocha Filled Thumbprint Cookies

Chocolate Filled Linzer Cookies

Norwegian Chocolate Chip Cookies

Eggnog, biscotti
Cookies, Breakfast, Brunch
American


 

Welcome to #ChristmasCookiesWeek! It's that time of year when bloggers from all over the country share their most delicious cookie recipes, perfect for filling up your cookie trays or dessert table. Get ready to indulge in some amazing treats this holiday season!


  • Cherry Winks by A Day in the Life on the Farm
  • Sparkling Sugar Irish Butter Slice & Bake Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Eggnog Biscotti by Jolene's Recipe Journal
  • Peppermint Rolled Wafers by ThatRecipe




    • Comments

    A Day in the Life on the Farm said…
    Eggnog definitely gives this biscotti a Holiday feel. Thanks for hosting this week Jolene.
    December 5, 2023 at 6:18 AM
    Colleen - Faith, Hope, Love, & Luck said…
    I'm right there with you...I don't think I've ever made biscotti either. I guess that's another cookie recipe I need to add to the must-bake list, right? P.S. Love the eggnog...and the rum!!!
    December 5, 2023 at 7:52 AM

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