No time to make sheets and sheets of cookies? I’ve got a solution! Make these festive Easy Eggnog Biscotti! They are perfect for gifting or as an addition to your holiday cookie tray if they last that long that is!
Making biscotti yourself is much easier than you may think.
Truly…they are easy and in my opinion, they stand out from the holiday cookie crowd! Make a batch, fill a mason jar and tie a ribbon around them and you have yourself a great lil’ host/hostess, neighbor or co-worker gift. I feel like they are easier than scooping or shaping tray after tray of a batch of traditional Christmas cookies.
Have a friend, neighbor or family member that loves eggnog?? Make my friend Brandy’s Aged Eggnog to pair with these delicious easy Eggnog Biscotti or package up some fancy coffee or tea for them and you now have one heck of a quality (and thoughtful) partially homemade gift!
I am happy to partner with Davidson’s Safest Choice™ Eggs for this sponsored post. (originally published 12/10/15)
In my house, we go through a ton of eggs! I start every day with eggs and the rest of my family enjoys them for breakfast a few times a week as well. Plus, between the baking and cooking that goes on in my kitchen, I am always going through eggs!
I love Davidson’s Safest Choice™ Eggs. Since I started cooking with my kiddos at a young age, I always feel good about working with their eggs and I am confident in the many ways I choose to use them in recipes. Especially when making a delicious Caesar Salad Dressing or my “famous” Irish Cream. The fact that Safest Choice™ Eggs are pasteurized puts me at ease for any risk (plus we get to eat alllll the cookie dough we want!).
I like to make a simple glaze for the biscotti using eggnog to make them even tastier.
How Do I Make Eggnog Biscotti?
Making biscotti is so easy! You start by combining the ingredients just as you would with any cookie recipe. Next you split the dough into two even halves and form those halves into something like a lig, but fatter. YOu bake those “logs” then take them out of the oven and slice them into “fingers” in the biscotti shape.
Back into the oven they go to crisp up. You then flip them and bake a little longer and then let them cool (I always eat the ends at this stage, lol).
After the biscotti have fully cooled, drizzle them with the eggnog glaze. Yum!
BMy son (14) who never had a biscotti in his life, ate 55% of these easy Eggnog Biscotti with tea, tea and more tea (he loves tea)! He said and I quote… “Mom, you HAVE to make these every week!!” I said, sure sweetie’s long as you are by my side when I do 🙂
These are really good! They have a bit of whiskey in the dough as well as the drizzle. Just enough to make them interesting. You can taste the eggnog as well as the nutmeg. Feel free to make these as flavorful or as plain as you typically enjoy biscotti. The same goes for hardness. I bake them just enough for the crisp outside, however, the inside is not dry or crunchy at all. Just the way we enjoy them.
Hope your holidays are filled with lots of delicious goodies!
I hope you enjoy these as much as my family and I do!
If you love Biscotti, try my Pumpkin Biscotti, my Chocolate Chip Biscotti, my Caramel Cappuccino Biscotti (yum!!) my Carrot Cake Biscotti or my Apple Cider Biscotti. As you can see, I do love making Biscotti!
Easy Eggnog Biscotti #SafeNog
- Eggnog Biscotti
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 2 Davidson’s Safest Choice ™ Eggs
- ½ cup eggnog
- 2 teaspoons whiskey
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- ½ teaspoon salt
- Eggnog Whiskey Glaze
- 1 cup powdered sugar
- 1 teaspoon whiskey
- 3 TBS eggnog more if necessary
- Preheat oven to 350 degrees.
- In a large bowl, combine butter, sugar, and eggs with a mixer(using a paddle attachment if you have one...if not no worries) for about 1 minute or until well blended. Mix in eggnog and whiskey until just blended.
- 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.
- Divide dough in half on a floured piece of parchment paper. Shape each dough half into a long roll shape, about 12-14" long. Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other. With your fingers, press down on each “log” so that they end up being about a ½" high.
- Bake for 25 minutes or until golden brown. Carefully lift the parchment paper from the baking sheets and place on your cooling racks. Set aside your baking sheet, as you will use it again. When biscotti had cooled enough to handle, yet are still warm, carefully move them to a cutting board and cut crosswise slices (approximately ½" in size).
- Place slices cut side down, back on the original baking sheet. Bake for 10 minutes. Then remove from oven and turn slices over. Bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops facing up.
- Glazing: space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (hello easy clean-up) dip a metal whisk into the glaze, allowing some of the excess to drip off. Then quickly drizzle back and forth, back and forth across sections of your Biscotti Continue until they are glazed as you like.
- For Glaze
- In a small bowl, mix together powdered sugar, whiskey and eggnog. If needed, add more eggnog or powdered sugar to achieve desired consistency
- Recipe adapted from Home Cooking Memories