Eggnog Biscotti Recipe
Eggnog Biscotti Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You may substitute additional eggnog if rum isn't your thing. I use a plastic zip top bag with the corner cut out to get a more even drizzle, but a spoon works, too. —Shannon Dobos, Calgary, Alberta
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 3 to 5 teaspoons eggnog
  • 1 teaspoon dark rum, optional

Directions

Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, one at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).
Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove biscotti from pans to wire racks; cool 10 minutes.
Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake 10 minutes per side or until firm. Remove from pans to wire racks; cool completely.
Mix glaze ingredients. Drizzle over biscotti. Yield: about 3 dozen

Test Kitchen tips
  • Since the dough is on the sticky side, use a gentle touch or lightly floured hands, if necessary, when shaping.
  • These cookies make great gifts and would be a fun addition to a coffee bar or with after-dinner drinks.
  • Editor's Note: This recipe was tested with commercially prepared eggnog.
    Originally published as Eggnog Biscotti in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 68 calories, 3g fat (2g saturated fat), 18mg cholesterol, 93mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1/4 cup eggnog
    • 1/2 teaspoon vanilla extract
    • 2-1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground nutmeg
    • Dash salt
    • GLAZE:
    • 3/4 cup confectioners' sugar
    • 3 to 5 teaspoons eggnog
    • 1 teaspoon dark rum, optional
    1. Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, one at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).
    2. Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove biscotti from pans to wire racks; cool 10 minutes.
    3. Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake 10 minutes per side or until firm. Remove from pans to wire racks; cool completely.
    4. Mix glaze ingredients. Drizzle over biscotti. Yield: about 3 dozen

    Test Kitchen tips
  • Since the dough is on the sticky side, use a gentle touch or lightly floured hands, if necessary, when shaping.
  • These cookies make great gifts and would be a fun addition to a coffee bar or with after-dinner drinks.
  • Editor's Note: This recipe was tested with commercially prepared eggnog.
    Originally published as Eggnog Biscotti in Simple & Delicious December/January 2018

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