Eggnog Biscotti Recipe (2024)

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Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti, but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.

Eggnog Biscotti Recipe (2)

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Making biscotti has become one of my favorite things. While there are desserts that are easier to make, biscotti is still relatively simple. They also look impressive, no matter if they are studded with fruit, dipped in chocolate, or drizzled with glaze.

Last year around this time, I shared my peppermint biscotti with you all. It’s such a great holiday flavor and looks so festive too. I wanted to bring you another holiday biscotti flavor and decided that it had to be eggnog — one of our favorite Christmas drinks. One of the great things about this recipe is that you won’t need a lot of eggnog, which means it will leave plenty for drinking.

Another item you’ll need for this eggnog biscotti recipe is quality butter. I recommend using Land O’Lakes Butter, which has a short & simple ingredient list you’ll love: sweet cream and salt. It will not only make for great biscotti but superior results with all of your holiday baking.

Ingredients Needed for Eggnog Biscotti:

Cooking Equipment needed for Eggnog Biscotti:

Do you see that price in the photo below for a 2 pack of Land O’Lakes Butter?? I paid just $4.98 for 2 lbs of butter at Walmart. With all the holiday baking and cooking I’m going to be doing, I stocked up! Finds like this seriously make me happy.

The eggnog biscotti has a dough that is easy to mix up. The dough is then rolled into two long logs (about 14″ long) and patted down. In the photo below you can see how mine looked before going into the oven and then also right after (the first) baking.

Eggnog Biscotti Recipe (4)

After baking, the logs are then cut into slices, which are placed in the oven again to dry them, as you want the biscotti to be crunchy. After removing from the oven, you’ll drizzle the eggnog glaze on. There is different ways to do this, but I prefer to stand the biscotti up (rounded side upwards) and add the glaze to the tops. I do this by dipping the tines of a fork in the glaze, and then in a sweeping motion, about 6″ above the biscotti, letting the glaze to fall in lines over the tops.

Since bicotti is very dry and crunchy, it makes a perfect companion to a cup of coffee, tea, or hot chocolate. Biscotti is also a great homemade food gift. Pair it with some coffee beans or tea bags, and maybe a new mug, and you’ve got an inexpensive gift that’s sure to be appreciated.

Eggnog Biscotti Recipe

Here’s the complete recipe for you to print. If you aren’t ready for it yetbut want to save it, you can also pin it to Pinterest for safe-keeping.

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Eggnog Biscotti Recipe (7)

Eggnog Biscotti

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4.9 from 13 reviews

  • Author: Brandie Valenzuela
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Description

Tis the season for anEggnog Biscotti recipe!This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemadebiscotti with ahot cup of coffee, tea, or hot chocolate.

Ingredients

Scale

  • 1/2 cup Land O’Lakes Butter (1 stick, softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup eggnog
  • 2 teaspoons rum or 1 teaspoon rum extract (can also use vanilla extract, if preferred)
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon rum or 1/2 rum extract (can also use vanilla extract, if preferred)
  • 23 tablespoons eggnog

Instructions

  1. Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
  2. In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until blended.
  3. In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
  4. On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
  5. Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
  6. Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
  7. To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used.

Glaze

  1. In a small bowl, mix together powdered sugar, rum or rum extract and 2 tablespoons eggnog. If needed, add more eggnog to achieve desired consistency (I use 3 tablespoons total of eggnog).

Notes

If you prefer not to use rum or rum extract, you could substitute vanilla extract, but it will change the flavor slightly.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

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If you love to bake with butter, you’ll want to be sure to follow Land O’Lakes onTwitter&Facebook.

Eggnog Biscotti Recipe (2024)

FAQs

What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

What is the difference between American and Italian biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

Is butter better than oil in biscotti? ›

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together.

Can I use eggnog instead of milk in baking? ›

It's as simple as using eggnog instead of milk as you're mixing together the ingredients. Because frosting recipes only use a little bit of liquid, you might want to eggnog-ify the recipe just a little bit more with some rum extract and grated nutmeg, but it's not required.

Should you chill biscotti dough? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

How do you keep homemade biscotti crispy? ›

  1. To store homemade biscotti and maintain its crispiness, follow these simple steps:
  2. Cool completely. After baking, let the biscotti cool completely on wire racks. ...
  3. Line the container with paper towels. Before placing the biscotti in an airtight container, line it with paper towels. ...
  4. Store in an airtight container.
Dec 12, 2023

Are biscotti healthier than cookies? ›

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

What's the difference between biscotti and cantuccini? ›

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

What is traditional biscotti made from? ›

The base of a traditional biscotti recipe is simple: eggs, flour, and sugar. From there, the possibilities are endless for all the delicious variations you can make. With a slight change in add-ins, you can easily transform the flavor to align with what you're in the mood for.

Why does my biscotti crumble when I slice it? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

How long does homemade biscotti last? ›

Lining the container with a paper towel will help soak up any excess moisture that finds its way in. Biscotti will stay good for up to a month at room temperature and three months in the freezer.

How healthy are biscotti? ›

Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.

What can I do with too much eggnog? ›

10 Smart Ways to Use Up Eggnog
  1. Make eggnog lattes at home. ...
  2. Swap it in when making cream biscuits. ...
  3. Stir it into pancake and waffle batter. ...
  4. Stir it into mashed sweet potatoes. ...
  5. Make flavored marshmallows. ...
  6. Make muffins or quick bread. ...
  7. Turn it into frosting. ...
  8. Cook it into caramel sauce.
May 1, 2019

Why is my homemade eggnog so thick? ›

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Does alcohol in eggnog cook the eggs? ›

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.

Why are my biscotti falling apart when I cut them? ›

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

Why do my biscotti break when I cut them? ›

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.

What method is commonly used to achieve the desired light airy texture in biscotti? ›

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

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