This Eggnog Biscotti is made with eggnog in the cookie batter and in the icing drizzle for a dessert that is full of delicious eggnog flavor.

Great for adding to holiday trays, gift giving, or as part of a Christmas Cookie exchange, these Eggnog Biscotti are crisp but not hard. They go great with a cup of hot cocoa, hot tea, or even a glass of homemade eggnog!

A stack of eggnog biscotti with eggnog frosting drizzle and christmas jimmies

For The Love Of Biscotti

I am a huge fan of cookies. If offered a cookie, cake, or pie for dessert, I would take the cookie, hands down. Crispy cookies are my favorite type of cookie. I love dunking them in coffee or tea. So, this makes biscotti even more appealing to me! 

I recently made my first homemade eggnog recipe. When I did so, I started thinking of ways I could use it. Cookies are always first on my mind! I already have this Eggnog Thumbprint Cookie recipe, so I decided to give my hand and taste buds a try with an Eggnog Biscotti!

biscotti on baking tray before 2nd baking

What You Need To Make Eggnog Biscotti

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*Please see the recipe card for full list of ingredients and instructions*

Eggnog, homemade eggnog or store-bought

Rum, or rum extract

Fresh Nutmeg, I love this brand. I use this microplane zester to grate the nutmeg.

Eggs

Unsalted Butter

Sugar (powdered and granulated)

All-purpose flour

Parchment Paper

Rimless Baking Sheet

Biscotti with glaze and sprinkles on parchment paper

Tips And Substitutions

  • The eggnog biscotti dough should be easy to handle with your hands with minimal sticking. If the biscotti dough seems too wet, add 1/4 cup of flour to the dough until it is no longer sticky. If it is too dry, add a tablespoon of eggnog to the mixture.
  • Use the scoop and scrape method for measuring the flour. Scooping the measuring cup into the flour packs it in and adds more flour than is required to the measuring cup.
  • Shape the eggnog biscotti logs right on the parchment lined cookie sheet. 
  • Allow the biscotti to cool no longer than 15 minutes after the first bake. 
  • Don’t skip the 2nd baking, this is what allows the biscotti to dry out more and get crispier. 
  • Use a pumpkin or sugar cookie flavored eggnog in place of the homemade eggnog. 
  • Make the recipe with smart balance butter in place of the regular butter and use almond milk eggnog for a dairy free version.
Eggnog biscotti in a floral mug with biscotti on a tray in the background

Other Biscotti Recipes To Try

Brownie Biscotti

Cappuccino Biscotti

Chocolate Dipped Almond Biscotti

Chocolate Irish Cream Coffee Biscotti

Cinnamon Biscotti

Macadamia Rum Biscotti

Pumpkin Biscotti

Maple Walnut Biscotti

Triple Chocolate Almond Biscotti

*If you made these Eggnog Biscotti, please give them a star rating*

A stack of eggnog biscotti with eggnog frosting drizzle and christmas jimmies

Eggnog Biscotti with Eggnog Drizzle

A crisp eggnog flavored biscotti topped with a rum and eggnog icing drizzle.
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Course: Cookie Recipes, Desserts
Cuisine: Italian
Keyword: Biscotti Cookies, Eggnog Biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 36
Calories: 118kcal

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup homemade eggnog
  • 1 tablespoon dark rum
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons nutmeg freshly ground
  • 1/2 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.
    Mixing wet ingredients together
  • 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.
    mixing flour mixture
  • Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.
    working biscotti dough to bring together into shape
  • 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 1/2 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 1/2" 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.
    cut biscotti before 2nd bake
  • 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.
    drizzling icing on biscotti

Notes

Tips And Substitutions

  • The eggnog biscotti dough should be easy to handle with your hands with minimal sticking. If the biscotti dough seems too wet, add 1/4 cup of flour to the dough until it is no longer sticky. If it is too dry, add a tablespoon of eggnog to the mixture.
  • Use the scoop and scrape method for measuring the flour. Scooping the measuring cup into the flour packs it in and adds more flour than is required to the measuring cup.
  • Shape the eggnog biscotti logs right on the parchment lined cookie sheet. 
  • Allow the biscotti to cool no longer than 15 minutes after the first bake. 
  • Don’t skip the 2nd baking, this is what allows the biscotti to dry out more and get crispier. 
  • Use a pumpkin or sugar cookie flavored eggnog in place of the homemade eggnog. 
  • Make the recipe with smart balance butter in place of the regular butter and use almond milk eggnog for a dairy free version.

Nutrition

Serving: 1biscotti | Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

One Comment

  1. Lynn December 17, 2020 at 7:31 pm - Reply

    This would be a great recipe to turn into a keto version eggnog biscotti!! I might have to figure this one out.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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