Cranberry Eggnog Biscotti
Infused with the warm, festive flavors of eggnog and cranberries, these Cranberry Eggnog Biscotti are the ultimate holiday treat. Crisp and golden with a hint of nutmeg, these twice-baked Italian cookies boast a delightful crunch and a sweet-tart burst from dried cranberries. The recipe comes together with minimal effort, combining pantry staples like flour, sugar, and butter with seasonal ingredients like eggnog for a holiday-inspired twist. For an added touch of indulgence, a drizzle of white chocolate makes these biscotti irresistible and Instagram-worthy. Perfect for gifting or pairing with a cozy cup of coffee, tea, or hot cocoa, these biscotti are a must-bake for your festive menu.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 3 large eggs
- 0.25 cup eggnog
- 1 teaspoon vanilla extract
- 0.75 cup dried cranberries
- 0.5 cup white chocolate chips (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.
Add the softened butter to the dry ingredients. Use your fingers or a pastry cutter to blend the butter into the mixture until it resembles coarse crumbs.
In a separate medium bowl, whisk together the eggs, eggnog, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until combined. Add the dried cranberries and mix until evenly distributed.
Divide the dough in half. On a floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart as they will spread during baking.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for another 14-16 minutes, flipping them halfway through, until they are crisp and golden.
Allow the biscotti to cool completely on a wire rack. If desired, melt the white chocolate chips and drizzle over the biscotti for an extra festive touch. Let the chocolate set before serving.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 593.3 g | 216% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 340.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 347 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
