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Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti, but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.
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Making biscotti has become one of my favorite things. While there are desserts that are easier to make, biscotti is still relatively simple. They also look impressive, no matter if they are studded with fruit, dipped in chocolate, or drizzled with glaze.
Last year around this time, I shared my peppermint biscotti with you all. It’s such a great holiday flavor and looks so festive too. I wanted to bring you another holiday biscotti flavor and decided that it had to be eggnog — one of our favorite Christmas drinks. One of the great things about this recipe is that you won’t need a lot of eggnog, which means it will leave plenty for drinking.
Another item you’ll need for this eggnog biscotti recipe is quality butter. I recommend using Land O’Lakes Butter, which has a short & simple ingredient list you’ll love: sweet cream and salt. It will not only make for great biscotti but superior results with all of your holiday baking.
Ingredients Needed for Eggnog Biscotti:
- Land O’ Lakes Butter (1/2 cup – 1 stick)
- Sugar (1 Cup)
- Eggs (2)
- Eggnog (1/2 Cup + 2-3 Tablespoons)
- Rum or Rum Extract (1 Teaspoon + 1 Teaspoon)
- Flour (3 1/4 cups)
- Baking Powder (2 Teaspoons)
- Ground Nutmeg (2 Teaspoons)
- Salt (1/2 Teaspoon)
- Powdered Sugar (1 Cup)
Cooking Equipment needed for Eggnog Biscotti:
Do you see that price in the photo below for a 2 pack of Land O’Lakes Butter?? I paid just $4.98 for 2 lbs of butter at Walmart. With all the holiday baking and cooking I’m going to be doing, I stocked up! Finds like this seriously make me happy.
The eggnog biscotti has a dough that is easy to mix up. The dough is then rolled into two long logs (about 14″ long) and patted down. In the photo below you can see how mine looked before going into the oven and then also right after (the first) baking.
After baking, the logs are then cut into slices, which are placed in the oven again to dry them, as you want the biscotti to be crunchy. After removing from the oven, you’ll drizzle the eggnog glaze on. There is different ways to do this, but I prefer to stand the biscotti up (rounded side upwards) and add the glaze to the tops. I do this by dipping the tines of a fork in the glaze, and then in a sweeping motion, about 6″ above the biscotti, letting the glaze to fall in lines over the tops.
Since bicotti is very dry and crunchy, it makes a perfect companion to a cup of coffee, tea, or hot chocolate. Biscotti is also a great homemade food gift. Pair it with some coffee beans or tea bags, and maybe a new mug, and you’ve got an inexpensive gift that’s sure to be appreciated.
Eggnog Biscotti Recipe
Here’s the complete recipe for you to print. If you aren’t ready for it yetbut want to save it, you can also pin it to Pinterest for safe-keeping.
Eggnog Biscotti
- Author: Brandie Valenzuela
Description
Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.
Ingredients
Scale
- 1/2 cup Land O’Lakes Butter (1 stick, softened)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup eggnog
- 2 teaspoons rum or 1 teaspoon rum extract (can also use vanilla extract, if preferred)
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 teaspoon rum or 1/2 rum extract (can also use vanilla extract, if preferred)
- 2–3 tablespoons eggnog
Instructions
- Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
- In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until blended.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
- On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used.
Glaze
- In a small bowl, mix together powdered sugar, rum or rum extract and 2 tablespoons eggnog. If needed, add more eggnog to achieve desired consistency (I use 3 tablespoons total of eggnog).
Notes
If you prefer not to use rum or rum extract, you could substitute vanilla extract, but it will change the flavor slightly.
- Category: Cookies
- Method: Baking
- Cuisine: Italian
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