FFf Eclectic Red Barn: Cheer for Eggnog Biscotti

Wednesday, December 21, 2022

Cheer for Eggnog Biscotti

Cheer for Eggnog Biscotti

Well, I wasn't going to make cookies this year, but then a friend stopped by and brought me a bottle of eggnog. 
Eggnog Biscotti. Share NOW. #eggnog, #cookie, #biscotti, #eclecticredbarn

So, when given eggnog, make biscotti. The recipe calls for both eggnog and rum, but this already had it in there, actually bourbon. The recipe makes a lot so I will give them to my neighbors - adults only. I will make something for the kids. You could always make these with just eggnog and no liquor. 

Eggnog Biscotti. Share NOW. #eggnog, #cookie, #biscotti, #eclecticredbarn

Although you have to bake them 3 times, first when it is whole and then twice when you cut them. It is still an easy recipe to do. 

I got 28 pieces. You might get more or less depending on how thick you make yours. After they cooled, I glazed them with frosting that contained the bourbon eggnog and some sprinkles. 

Eggnog Biscotti. Share NOW. #eggnog, #cookie, #biscotti, #eclecticredbarn

Recipe                                                                                                                Print

Cheer for Eggnog Biscotti

An eggnog flavored biscotti topped with eggnog icing drizzle.


  • ½ cup unsalted butter softened

  • 1 cup granulated sugar

  • 2 large eggs room temperature

  • ½ cup eggnog

  • 1 tablespoon dark rum

  • 4 cups all purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons nutmeg freshly ground

  • ½ teaspoon salt

  • 1 cup powdered sugar

  • 1 teaspoon dark rum

  • 3 tablespoons eggnog


  1. Preheat the oven to 350 degrees. Using a hand mixer, combine the butter, sugar, and eggs for 2 minutes, or until well blended. Add the eggnog and rum, mix until combined.

  2. In a small bowl, combine the flour, baking powder, nutmeg, and salt. Gradually add the flour mixture to the egg mixture, mixing until well blended.

  3. Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.

  4. Place 1 dough ball onto a parchment lined cookie sheet and shape into a log approximately 14 inches long. Press down on each roll to flatten to approximately ½ inch tall. Bake for 25 minutes.

  5. Remove the biscotti from the oven and cool for 15 minutes. Carefully cut the biscotti crosswise into slices approximately ½" in size. Place the cookie slices, cut side down, back onto the lined cookie sheet. Bake for 10 minutes. Remove from the oven and turn cookies over. Return to the oven and bake for 10 minutes more. Remove biscotti from oven and transfer the eggnog biscotti to a wire rack to cool completely.

  6. In a small bowl, whisk together the powdered sugar, rum, and  eggnog. Place a piece of parchment paper underneath the cooling rack and drizzle the cookies with the glaze over top of the biscotti. Store in a cool dry place for up to 1 week or in the freezer for up to 3 months.


  • Make sure to use the scoop and scrape method for measuring the flour. Scooping a measuring cup into the flour packs it in and adds more flour than is required to the measuring cup.

  • Shape the eggnog biscotti logs right on the parchment lined cookie sheet. 

  • Allow the biscotti to cool 15 minutes after the first bake and then cut.

  • Make sure you do the second baking, this is what allows the biscotti to dry out more and get crispier. 

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