Eggnog Biscotti
Warm up your holiday season with these festive, crisp, and perfectly spiced Eggnog Biscotti! Infused with the cozy flavors of nutmeg, cinnamon, and creamy eggnog, these twice-baked cookies deliver the perfect balance of crunch and holiday cheer in every bite. Whether enjoyed plain or drizzled with a sweet eggnog glaze, the optional addition of white chocolate chips and a hint of rum extract makes these biscotti irresistibly unique. Easy to make and ideal for gifting or pairing with your morning coffee or hot cocoa, this recipe is a delightful twist on traditional biscotti that celebrates the essence of the holidays. Perfect for all your seasonal snacking and entertaining needs!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon nutmeg
- 0.5 teaspoon ground cinnamon
- 0.25 cup unsalted butter
- 3 large eggs
- 0.25 cup eggnog
- 1 teaspoon vanilla extract
- 0.5 teaspoon rum extract (optional)
- 0.5 cup white chocolate chips (optional)
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons eggnog (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and ground cinnamon.
Cut the butter into small pieces and add to the flour mixture. Use a pastry blender or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
In a separate bowl, whisk together the eggs, eggnog, vanilla extract, and rum extract (if using).
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using white chocolate chips, fold them into the dough at this stage.
Transfer the dough onto a lightly floured surface and divide it in half. Shape each half into a log approximately 9 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove them from the oven and let cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, 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 an additional 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until dry and crisp. Remove from the oven and let cool completely on a wire rack.
For the optional glaze, whisk together the powdered sugar and eggnog until smooth. Drizzle over the cooled biscotti and allow the glaze to set before serving.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 33 mg | 1% | |
*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.
