Eggnog Biscotti is a crisp, festive cookie that brings the cozy flavors of the season into every bite. It's simple, sturdy, and wonderful for gifting or serving with a warm mug of coffee on a winter morning.
This recipe reminds me of the same comfort I get from making my homemade eggnog every December, with that familiar blend of nutmeg and rum that always feels like home. You'll find the eggnog biscotti just as comforting, with a holiday flavor that fits anywhere form cookie trays to morning coffee breaks.
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Why You'll Love This Recipe
Seasonal flavor: nutmeg, rum, and eggnog give it that classic holiday biscotti taste.
Crisp texture: twice-baked edges make it sturdy enough for dipping without getting soggy.
Great for gifting: a homemade treat that travels well and holds up beautifully on Christmas cookie trays.
Key Ingredients for Holiday Biscotti
See the recipe card below for a full list of ingredients and instructions.
- Homemade eggnog: adds richness and that familiar seasonal flavor.
- Fresh nutmeg: the warm spice that defines a true Christmas biscotti recipe.
- Dark rum: a small amount deepens the flavor without overpowering.
- All-purpose flour: gives the biscotti structure so it bakes up crisp.
- Butter and sugar: create a light sweetness that balances the eggnog glaze on top.
Ingredient Substitutions
- Rum: replace with rum extract for a non-alcoholic version.
- Homemade eggnog: store-bought eggnog works well.
- Nutmeg: use a blend of nutmeg and cinnamon if you want a softer spice profile.
Variations on Eggnog Biscotti
- White chocolate drizzle: skip the glaze and drizzle melted white chocolate for a sweeter finish.
- Cranberry addition: fold in dried cranberries for a fruit-forward twist that pairs nicely with the nutmeg.
- Nut topping: sprinkle finely chopped pecans over the glaze before it sets to add texture.
Helpful Baking Tips
- Chill briefly if sticky: if the dough feels soft, a short rest in the fridge helps make shaping easier.
- Slice after cooling: a 15-minute cool keeps the log stable so the biscotti cuts cleanly.
- Flip for even crisping: turning the cookies during the second bake creates that classic crunch texture common in homemade biscotti.
How to Store
Store biscotti in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Serve With...
Serve these with a warm mug of homemade hot cocoa, or pair them on a cookie tray with Peppermint Bark Cookies, Double Chocolate Peppermint Cookies, and Peppermint Meltaways.
More Holiday Cookies You'll Love
If you enjoy this recipe, you may like my Gingerbread Cookies which bring a deeper spice to the table. You may also enjoy my Brownie Biscotti, Bailey's Biscotti, and Eggnog Thumbprint Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Eggnog Biscotti with Eggnog Drizzle
Equipment
- Serrated knife
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Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup homemade eggnog
- 1 tablespoon dark rum
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons nutmeg freshly ground
- ½ teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon dark rum
- 3 tablespoons homemade eggnog
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the butter, sugar, and eggs with a hand mixer on medium speed for 2 minutes, or until well blended. Add the eggnog and rum, mix until combined.
- In a small mixing bowl, combine the flour, baking powder, nutmeg, and salt. Gradually add the flour mixture to the egg mixture, mixing until well blended.
- Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.
- Place 1 dough ball onto the parchment lined cookie sheet and shape into a log approximately 14 inches long. Press down on each roll to flatten to approximately ½ inch tall. Bake for 25 minutes.
- Remove the biscotti from the oven and cool for 15 minutes. Carefully cut the biscotti crosswise into slices approximately ½" in size getting approximately 36 slices. Place the cookie slices, cut side down, on the parchment lined cookie sheet. Bake for 10 minutes. Remove from the oven and turn cookies over. Return to the oven and bake for 10 minutes more, or until cookies are firm and lightly brown. Remove from oven and transfer the eggnog biscotti to a wire rack to cool completely.
- In a small mixing bowl, whisk together the powdered sugar, rum, and homemade eggnog. Place a piece of parchment paper underneath the cooling rack and drizzle the cookies with the glaze forming lines over top of the biscotti. Store in a cool dry place up to 1 week or in the freezer for up to 3 months.
Lynn says
This would be a great recipe to turn into a keto version eggnog biscotti!! I might have to figure this one out.