Eggnog Biscotti

Eggnog Biscotti is a festive and flavorful twist on the classic Italian cookie. These twice-baked biscotti combine the rich, creamy essence of eggnog with warm spices and a hint of nutmeg. They are the perfect holiday treat, whether you’re enjoying them with a cup of coffee, gifting them to loved ones, or including them in your holiday dessert spread. In this recipe, we’ll guide you through the process of making these delightful Eggnog Biscotti and explore the history of biscotti and the ingredients that give them their unique holiday flair.

INGREDIENTS

For the Eggnog Biscotti:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon rum extract (optional)
• 1/4 cup eggnog
• Zest of one small lemon
• 1/2 cup chopped toasted pecans or almonds

INSTRUCTIONS

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1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
3. Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
4. Incorporate Eggs and Extracts: Add the large eggs, one at a time, beating well after each addition. Stir in the pure vanilla extract and rum extract (if using).
5. Blend Eggnog and Zest: Stir in the eggnog and the zest of one small lemon until well combined.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Fold in Chopped Nuts: Gently fold in the chopped toasted pecans or almonds until they are evenly distributed throughout the dough.

Shaping and Baking:

1. Divide the Dough: Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, spacing them apart.
2. Bake First Time: Bake in the preheated oven for 25-30 minutes, or until the logs are set and lightly browned. Remove them from the oven and let them cool for about 10 minutes.
3. Slice the Logs: Using a serrated knife, carefully slice the logs into 1/2-inch-thick slices on the diagonal. Place the slices back on the baking sheet, cut side down.
4. Bake Again: Return the sliced biscotti to the oven and bake for an additional 10-12 minutes, turning them over halfway through, until they are golden and crisp. Let them cool completely on wire racks.

NOTE:

• Store these festive Eggnog Biscotti in an airtight container. They capture the essence of holiday cheer, combining the warm and creamy flavors of eggnog with the timeless appeal of biscotti. Whether you’re gifting them to friends and family or savoring them with a warm cup of tea, Eggnog Biscotti are a delicious holiday tradition to enjoy year after year.