Eggnog

Eggnog Biscotti with Rum Glaze

Eggnog is one of those things I associate with the holidays even though I may only take a taste. If I had to choose flavors and food items to have in my arsenal of holiday goodies, I have to admit, eggnog would get a nod, a, “Oh eggnog is out, it’s the holidays” (in a sing-song voice) but then my shopping cart and I would keep-on-a-walking.

I don’t want to come out and say I don’t like eggnog. It’s a texture thing. It’s a I’m-not-a-milk-drinker thing. But, I’m kinda not a fan. However, at my latest cookie swap with my amazing baker friends I came across a new to me cookie – an Eggnog Log.

Eggnog Biscotti

I will be baking these for the blog soon (especially since I bought eggnog for this biscotti recipe), but the knock out flavor those cookies delivered may have changed my mind.

What a cool tasting cookie. Nutmeg, festive, sweet, and my wheels got spinning. Of course you also know I am slightly obsessed with biscotti and my new love of baking them now that they don’t terrify me. So, in my recipe search I came across this recipe for a glazed Eggnog Biscotti, which required the addition of a new Rum Extract to the baking pantry. Sign me up.

Eggnog Biscotti

Again, biscotti is a simple process comparatively. Where you would chill the dough with any other cookie, you bake biscotti the first time right away. Where you would scoop or roll, you are slicing with a knife. Where you would be exchanging one tray of baked cookies for the next, you are cooking the whole batch at one time. It’s pretty cool. Oh, and the smell these cookies give off when baking is perfection. It tastes like what you would imagine the Hallmark movie houses smelling like…

Ok, I don’t actually watch Hallmark movies but everyone around me does. I’ve seen enough to know. Give me my on-demand of Playing House Seasons 1-3 and I am happy. I’ve also been sucked into the Stranger Things series by my son, who told me we need to watch it. Which, I agree we do. (I am only up to episode four in season one).

But back to the biscotti.

Eggnog Biscotti

This biscotti is mixed up, formed into logs, baked, sliced on an angle, and baked a second time at a lower temperature until dry and lightly golden.

Then, the glaze is a simple mixture of confectioners sugar, eggnog, and rum extract.

I will say, give yourself time for the glaze to dry before packing these beauties up. I personally don’t like sugary sugary glazes, as in, all you taste is the sugar. So- I made my glaze/drizzle a little thinner. It was worth waiting for the glaze to dry to eat it. Although, who are we kidding, I tasted it as soon as it was on the completed batch. Listen, you will smell these and you will want to eat them.

What I really liked about this biscotti is I connected with fellow eggnog haters, I mean, other people who don’t swig eggnog like water. People who said, just like me, “You know, I don’t really like eggnog, but these, these I like.” Which is a great thing. Just like the day someone says, “I really don’t like vegetables but I like your Brussels sprouts.” Major win.

Even if you don’t LOVE eggnog, you will LOVE this recipe. If a recipe could give you a kiss in the snow or save a town of Christmas toy makers, or find the perfect new nanny, like on Hallmark…this is that cookie. Or, at least, make your house smell like Hallmark movies and make your cookie platter diverse.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Eggnog Biscotti with Rum Glaze

Print Recipe

Delicious biscotti with eggnog, delicious nutmeg and rum notes. Eggnog and rum drizzle. Original recipe by Brandie Valenzuela, with slight modifications.

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

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

1. Preheat Oven to 350*
2. Line a large baking sheet with parchment paper or silicone baking sheet.
3. In a mixer, cream together butter and sugar until light and fluffy.
4. Add eggs, and mix until combined.
5. Add eggnog and rum extract.
6. Add salt, baking powder, and nutmeg to the mix.
7. Slowly incorporate flour and mix until well combined.
8. On a floured surface, divide the dough to into two portions.
9. Shape dough into two long rolls/rectangles, approximately 12-14 ” long.
10. Place dough on the cookie sheet, with a few inches apart (dough rises as it bakes).
11. Press down on each roll until it is 1/2″ high.
12. Bake for 25 minutes at 350* and the biscotti is golden brown.
13. Allow biscotti to cool, then transfer to a cutting surface and cut on the diagonal.
14. Reduce oven to 325*
15. 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.
16. Cool cookies completely.
17. To make drizzle, combine ingredients to the right consistency.
18. To drizzle the biscotti, use either a small spoon or fork and drizzle over biscotti.
19. Allow glaze to dry before packaging up.