Looking for creative ways to enjoy eggnog besides drinking? Look no further. Eggnog Biscotti takes the classic Italian cookie known for its crunchy texture and gives it a festive twist with the addition of eggnog... and a splash of rum.
Get ready to elevate your holiday cookie game and impress your loved ones with this delectable combination of flavors.
I usually grab my first container of eggnog before Thanksgiving and enjoy a morning eggnog latte until the new year. Sometimes I will enjoy it at night with a little rum mixed in. And at other times I will bake with it, like these biscotti or some eggnog scones.
Ingredients for Eggnog Biscotti
If I have the time I will make my own eggnog, like this dairy free version. Either homemade or store bought will make these biscotti delightful.
Besides eggnog, all you need are some basic baking ingredients:
- all-purpose flour
- baking powder
- ground nutmeg
- salt
- butter
- granulated sugar and powdered sugar
- eggs
- rum or rum or vanilla extract
The alcohol from the rum probably won't cook off completely in the biscotti. And obviously if you add it to the glaze there will be traces of alcohol in them. But, there is a total of 3 teaspoons for the entire recipe.
Use rum or vanilla extract instead or try some alcohol free rum. I have not tried this version, but have heard good things.
Christmas Cookies Week
Jolene from Jolene's Recipe Journal loves Christmas Cookies as much as I do. She has gathered up a fabulous group of bloggers to celebrate Christmas Cookies Week.
Recipe
Ingredients
- ยฝ cup butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- ยฝ cup eggnog
- 2 teaspoons rum (or 1 teaspoon rum extract)
- 3 ยผ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- ยฝ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 teaspoon rum (or ยฝ teaspoon rum extract)
- 2-3 tablespoons eggnog
Instructions
- Preheat oven to 350โ Line a large baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine butter, sugar, and eggs with a mixer for about until well blended about 1 minute. Mix in eggnog and rum just until blended.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt. Mix the flour mixture into the butter mixture gradually until all of the flour has been added and is well blended.
- On the prepaid baking sheet shape each dough half into a long roll, approximately 14 inches long n prepared baking sheet spaced about 3 inches apart. With your hand, press down each roll so that they are about ยฝโณ high.
- Bake for 25 minutes or until golden brown. Remove loaves from pans and place on cooling racks. When biscotti is cool enough to handle, but still warm, using a serrated bread knife cut crosswise slices approximately ยฝ inch thick.
- Place slices on the cut side back on the baking sheet. Bake for 10 minutes. Turn slices over and bake for another 10 minutes . Transfer to wire racks to cool completely.
Glaze
- In a small bowl, mix together powdered sugar, rum and enough eggnog to reach drizzling consistency.
- Place biscotti pieces about ยฝ-1 inch apart on the baking sheet. Dip the tines of a fork into the glaze, allowing some of the excess to drip off. Hold the fork about 6 inches above the biscotti and sweep back and forth drizzling lines over all of the biscotti pieces. Allow to set. Store in an air tight container.
Sound fabulous? Share it!
more Christmas cookie recipes
Until next time, happy eating!
~Audrey
Colleen - Faith, Hope, Love, & Luck
I don't really need an excuse for finding another use for eggnog because I love it so much...but if I did need and excuse...this biscotti would definitely be it!!!
Wendy Klik
A perfect start to busy days during the holiday season. Pass the coffee and biscotti please.
Christie
I have never made biscotti. Ever. I've not eaten it that much either. I don't know why because it looks and sounds easy to make. And I love the eggnog flavors in this recipe. I'll take the plunge and try it making biscotti!