Eggnog Biscotti with Rum Glaze
Delicious biscotti with eggnog, delicious nutmeg and rum notes. Eggnog and rum drizzle. Original recipe by Brandie Valenzuela, with slight modifications.
Ingredients
Scale
For Biscotti:
- 1 Stick or 1/2 Cup Butter
- 1 Cup Granulated Sugar
- 2 Eggs
- 2 Teaspoons Rum Extract
- 1/2 Cup Eggnog
- 2 Teaspoons Baking Powder
- 1 Tablespoon Nutmeg (I used fresh nutmeg with a microplane)
- 1/2 Teaspoon Salt
- 3 1/4 Cup Flour
Glaze:
- 1 Cup Powdered Sugar
- 1 Teaspoon Rum Extract
- 2–3 Tablespoons of Eggnog
Instructions
- Preheat Oven to 350*
- Line a large baking sheet with parchment paper or silicone baking sheet.
- In a mixer, cream together butter and sugar until light and fluffy.
- Add eggs, and mix until combined.
- Add eggnog and rum extract.
- Add salt, baking powder, and nutmeg to the mix.
- Slowly incorporate flour and mix until well combined.
- On a floured surface, divide the dough to into two portions.
- Shape dough into two long rolls/rectangles, approximately 12-14 ” long.
- Place dough on the cookie sheet, with a few inches apart (dough rises as it bakes).
- Press down on each roll until it is 1/2″ high.
- Bake for 25 minutes at 350* and the biscotti is golden brown.
- Allow biscotti to cool, then transfer to a cutting surface and cut on the diagonal.
- Reduce oven to 325*
- Return biscotti to the oven, cut side up for a second baking time of 10 minutes on each side. Finished cookies should be slightly crunchy and golden brown.
- Cool cookies completely.
- To make drizzle, combine ingredients to the right consistency.
- To drizzle the biscotti, use either a small spoon or fork and drizzle over biscotti.
- Allow glaze to dry before packaging up.