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    Home » Dessert Recipes

    Eggnog Biscotti with Eggnog Drizzle

    Published: Dec 14, 2020 Last updated: Dec 4, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A crisp eggnog flavored biscotti topped with a rum and eggnog icing drizzle.
    A stack of eggnog biscotti with eggnog frosting drizzle and christmas jimmies

    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

    Table of contents

    • For The Love Of Biscotti
    • What You Need To Make Eggnog Biscotti
    • Tips And Substitutions
    • Other Biscotti Recipes To Try

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *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 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.
    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

    Shelby Law Ruttan
    A crisp eggnog flavored biscotti topped with a rum and eggnog icing drizzle.
    4.50 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Cookie Recipes, Desserts
    Cuisine Italian
    Servings 36
    Calories 118 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.
      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 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.
      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 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.

    Nutrition

    Serving: 1biscottiCalories: 118kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 20mgSodium: 63mgPotassium: 27mgFiber: 1gSugar: 9gVitamin A: 104IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Keyword Biscotti Cookies, Eggnog Biscotti
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Lynn

      December 17, 2020 at 7:31 pm

      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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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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