Eggnog Flavored Biscotti is my low key way of making the house smell like the holidays. Compared to other cookies, and even other biscotti, Eggnog Biscotti looks kind of plain. But the flavor is outstanding! And it really does taste like the boozy drink, though there's no eggnog in the recipe. I think recipes that call for putting it in the dough are just excuses to buy eggnog. Nothing wrong with that! But in this recipe, the components of eggnog including rum, nutmeg and egg are in the dough.Jump to Recipe
The recipe that spawned this one is from Land o' Lakes, but I had to make some significant changes. I wanted a smaller batch and scaled it down a bit. Plus I said goodbye to the cherries and adjusted the flavor by increasing the nutmeg and adding vanilla.
And then for the second bake, I did as I almost always do and baked the biscotti standing rather than laying it down on it side.
Easy Rum Glaze
So you can see what the finished biscotti looks like and what I mean by plain looking. An easy rum glaze fixes that. You just mix powdered sugar, rum extract and a little milk.
Eggnog Biscotti Ingredient Notes
This recipe comes together quickly, and since it only makes 20 you can whip up a small batch and put the eggnog flavored biscotti in with another more traditional flavor. For the rum flavor, I recommend using rum extract in place of rum. Extract packs a little more punch without adding too much liquid. For the nutmeg, use freshly grated if possible.
By the way, if an eggnog flavored biscotti doesn't sound great, another good holiday-ish recipe is Vegan Gingerbread Biscotti. Or make them both!
Eggnog Flavored Biscotti
- 4 tablespoons unsalted salted butter, softened 58 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 110 grams
- ½ teaspoon rum extract
- ¼ teaspoon vanilla extract
- 1 ½ cups all-purpose flour 210 grams
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup powdered sugar
- ½ teaspoon rum extract
- 1 tablespoons whole milk plus a bit more as needed
- Preheat oven to 325 degrees F. Line a large baking sheet with foil.
- In the bowl of a stand mixer, combine butter and sugar. Beat with the paddle attachment until creamy, then beat in eggs, rum extract and vanilla.
- Weigh out your flour (or stir it well to aerate, then carefully measure). Add the baking powder, nutmeg and salt to the flour and stir until very thoroughly mixed.
- Add flour mixture to the egg mixture, stirring until fully blended. Dough should be a little sticky.
- Transfer dough to a floured pastry mat and shape into a 13 inch long roll.
- Place roll on prepared baking sheet and press roll down to about ½ inch, gently shaping so you have a log that's between 13 and 14 inches long. If you want, you can taper the ends a bit.
- Bake for 25 minutes or until golden brown, then transfer to a wire rack to cool slightly.
- When biscotti is cool enough to handle, cut cross-wise at a slight diagonal into ½ to ¾ inch slices (20 slices).
- Stand the slices on the baking sheet.
- Reduce the heat to 275 degrees F.
- Bake for about 25 minutes or until bottoms brown a tiny bit and biscotti is no longer moist. Let cool completely.
- To make the glaze, whisk all the ingredients together until smooth. Drizzle over biscotti.
- Stand biscotti pieces on a cooling rack set over some paper towels or foil and push the biscotti together so there's no room between the pieces. Drizzle with the icing and allow it to set.