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Eggnog Flavored Biscotti

Eggnog Flavored Biscotti made with butter, eggs, rum extract and nutmeg.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: biscotti
Servings: 20
Author: Cookie Madness

Ingredients

  • 4 tablespoons unsalted salted butter, softened 58 grams
  • 1/2 cup granulated sugar 100 grams
  • 2 large eggs 110 grams
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour 210 grams
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon rum extract
  • 1 tablespoons whole milk plus a bit more as needed

Instructions

  • 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 1/2 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 1/2 to 3/4 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.