I pretty much refuse to drink eggnog each year when it rolled out in grocery stores. But I never pass up an opportunity to bake with it.
I might not be able to down a glass on its own, but I cannot resist its amazing warm spiced flavour profile of nutmeg, clove and cinnamon. It is just perfect for any type of glaze on top of baked goods, like this biscotti. I love me some biscotti. I couldn’t resist it when I was in Italy last year on our honeymoon. My favourite was anything with pistachio, orange, chocolate and cranberry in it.
I added dried cranberries to this recipe as it gives it a nice festive look. Not to mention, they pair really well with the eggnog flavour. Oh, and I can’t forget about the rum! Rum isn’t exactly my favourite drink out there. However, it rounds out the glaze and the dough so nicely. I mean, isn’t a glass of rum and eggnog a rite of passage around the holidays anyways?
This biscotti is actually better the next day. The flavours all tend to meld nicely together as they sit. This recipe also makes a ton for you to share, or hoard. No judgement here.
Using an electric mixer, cream together sugar and butter for about 1 minute.
Add in your eggs one at a time.
Add in eggnog.
Finally add in your rum or rum extract.
Mix until just combined.
In a large bowl, combine flour, baking powder, nutmeg and salt.
In small batches, add in your flour mixture to the wet ingredients.
Mix until completely combined.
Finally add in your dried cranberries.
Mix until combined.
Delicious!
Divide your dough in half and place on a well-floured cutting board.
Shape each dough half into a long roll, approximately 14 inches long.
Gently lift and place dough logs about 3 inches apart onto a baking sheet lined with parchment.
Press down on the dough to flatten until it’s half an inch thick.
Bake in a 350 degree fahrenheit oven for 25 minutes, or until golden brown.
Cool on pan until cool enough to handle with your hands.
Move to a cutting board and while still warm, cut crosswise and into 1 inch size strips.
Place biscotti cut side down on the same parchment lined baking pan as before.
Bake for 10 minutes then turn biscotti over and bake the other side for another 10 minutes or until light brown.
Cool completely on a wire rack.
While your biscotti is cooling, make your glaze.
In a small bowl combine icing sugar and eggnog.
Add your rum or rum extract and mix well until smooth.
Drizzle onto biscotti and allow to set completely.
The sweet, soft glaze and the crunchy cookie is just perfection.
Perfect with your morning coffee or afternoon tea.
I just can’t get enough.
Enjoy!
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- ½ cup eggnog
- 2 tsp rum or 1 tsp rum extract
- 3¼ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground nutmeg
- ½ tsp salt
- 1 cup dried cranberries
- 1 cup powdered sugar
- 1 tsp rum or ½ tsp rum extract
- 2-3 tbsp eggnog (I used 2 tbsp, but it's to your desired thickness)
- Using an electric mixer, cream together sugar and butter for about 1 minute.
- Add in your eggs one at a time.
- Add in eggnog and rum. Mix until just combined.
- In a large bowl, combine flour, baking powder, nutmeg and salt.
- In small batches, add in your flour mixture to the wet ingredients. Mix until completely combined.
- Finally add in your dried cranberries. Mix until combined.
- Divide your dough in half and place on a well-floured cutting board.
- Shape each dough half into a long roll, approximately 14 inches long.
- Gently lift and place dough logs about 3 inches apart onto a baking sheet lined with parchment.
- Press down on the dough to flatten until it’s half an inch thick.
- Bake in a 350 degree fahrenheit oven for 25 minutes, or until golden brown.
- Cool on pan until cool enough to handle with your hands.
- Move to a cutting board and while still warm, cut crosswise and into 1 inch size strips.
- Place biscotti cut side down on the same parchment lined baking pan as before.
- Bake for 10 minutes then turn biscotti over and bake the other side for another 10 minutes or until light brown.
- Cool completely on a wire rack.
- While your biscotti is cooling, make your glaze. In a small bowl combine icing sugar, rum or rum extract and eggnog. Mix until completely smooth and to your desired thickness.
- Drizzle onto biscotti and allow to set completely.
- Enjoy!
- Biscotti can keep for up to a week in an air tight container.