Why haven’t I made biscotti sooner?!?! I didn’t realize how absolutely amazing it is until I tried this recipe. Also, it is so easy to make!
This recipe I found from Pinterest, from this link. There is a great eggnog flavour throughout the cookie, as well as in the glaze. This is the biscotti for eggnog lovers. I am an eggnog lover. So when I paired this eggnog biscotti with Eggnog Tea from David’s Tea, I was in complete heaven! (Did I mention instead of milk to my tea, I added eggnog? I’m an eggnog lover through and through.)
The nice thing about this biscotti is that the eggnog flavour, while you can certainly detect it, is not in-your-face strong. I find it’s a subtle little hint at the creamy deliciousness, and absolutely to-die-for when dipped in a hot beverage.
So, the world of biscotti is now open to me. I feel like it’s going to be a biscotti-filled Christmas! I even warned Paul that I might make a TON of biscotti in the next few months, and he was completely fine with it. He was A-OK with a reason to drink lots of hot chocolate and coffee.
Yield: Approx. 3 dozen biscotti, depending on cut size
For the biscotti:
½ c. butter, softened
1 c. sugar
½ c. eggnog
2 tsp. rum, rum extract, or vanilla*
3¼ c. flour
2 tsp. baking powder
2 tsp. nutmeg
½ tsp. salt
For the glaze:
1 c. icing sugar
1 tsp. rum, rum extract, or vanilla*
2-3 tbsp. eggnog
(*Depending on preference. I used spiced rum.)
Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.
In the bowl of a mixer, combine the butter, sugar, and eggs until well combined, at least 1 minute. Add in the eggnog and rum. Blend again.
In a medium bowl, mix the flour, baking powder, nutmeg and salt and whisk until combined. In small additions, add the dry ingredients to the wet, until everything is incorporated.
Roll out dough onto a lightly floured surface and separate into two equal segments. Shape each dough half into a long roll, approximately 14 inches. Place the rolls on the baking sheet, leaving about 3 inches of room between them. Press down lightly on the rolls to flatten them slightly.
Bake for 25 minutes, or until golden brown. Carefully remove rolls from pans and place on cooling racks. Set aside baking sheet, but do not throw out parchment paper. When the rolls have cooled enough to handle, but are still warm, transfer to a cutting board and cut into half-inch-thick slices.
Place slices, cut side down, back on the baking sheet. Bake for 10 minutes. Remove from oven, flip cookies over, and bake for another 10 minutes. Remove from oven, and transfer to wire racks, with the tops facing up.
To make the glaze, whisk the sugar, rum, and eggnog together (only add 1 tablespoon at a time to get the consistency you want). When biscotti have cooled, drizzle glaze over tops with a fork or small whisk.
Serve with a hot beverage, and dunk away! Store in a sealed bag.