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!
Table of contents
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!
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
Rimless Baking Sheet
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 ¼ 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.
Other Biscotti Recipes To Try
Cappuccino Biscotti
Chocolate Dipped Almond Biscotti
Chocolate Irish Cream Coffee Biscotti
Triple Chocolate Almond Biscotti
*If you made these Eggnog Biscotti, please give them a star rating*
Eggnog Biscotti with Eggnog Drizzle
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.
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 ¼ 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.
Lynn
This would be a great recipe to turn into a keto version eggnog biscotti!! I might have to figure this one out.