Preheat your oven to 350F.
Eggnog Biscotti
(Makes about 2 dozen)
- ½ cup butter, softened
- 1 cup sugar
- 3 eggs
- ½ cup eggnog
- 2 tsp vanilla
- 3 1/2 c flour
- 2 ½ tsp baking powder
- 2 tsp nutmeg
- 1 tsp salt
- Optional: add ½ cup of currants and/or a half cup of sliced almonds or chopped hazelnuts.
In a stand mixer, cream the butter, sugar and eggs together. Add vanilla and eggnog and mix well.
In a separate bowl: combine flour, baking powder, nutmeg and salt. Whisk together.
Add flour mixture to the creamed sugar mixture in thirds. On a floured surface, divide the dough in half and shape into two long loafs, just over a foot long each.
Arrange the dough on a parchment lined baking sheet and bake about 25 minutes until the edges just start to get golden.
Cool briefly on the pans and then carefully remove loaves to a cutting board. Slice into 1-inch slices.
Return the cut biscotti to baking sheet with cut-side down, and bake for about 10 minutes. Flip biscotti over and bake for another 10 minutes until lightly browned.
Remove from oven and cool.
Drizzle with:
- ½ cup confectioner’s sugar mixed with enough eggnog (start with a Tb at a time) to make a semi thick but still runny icing. Drizzle over the tops of your biscotti.
