Tis the season for an Eggnog Biscotti recipe! This crispy Italian cookie not only includes eggnog IN the actual biscotti, but is also topped with an amazing eggnog glaze. Pair your homemade biscotti with a hot cup of coffee, tea, or hot chocolate.
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Making biscotti has become one of my favorite things. While there are desserts that are easier to make, biscotti is still relatively simple. They also look impressive, no matter if they are studded with fruit, dipped in chocolate, or drizzled with glaze.
Last year around this time, I shared my peppermint biscotti with you all. It’s such a great holiday flavor and looks so festive too. I wanted to bring you another holiday biscotti flavor and decided that it had to be eggnog — one of our favorite Christmas drinks. One of the great things about this recipe is that you won’t need a lot of eggnog, which means it will leave plenty for drinking.
Another item you’ll need for this eggnog biscotti recipe is quality butter. I recommend using Land O’Lakes Butter, which has a short & simple ingredient list you’ll love: sweet cream and salt. It will not only make for great biscotti but superior results with all of your holiday baking.
Ingredients Needed for Eggnog Biscotti:
- Land O’ Lakes Butter (1/2 cup – 1 stick)
- Sugar (1 Cup)
- Eggs (2)
- Eggnog (1/2 Cup + 2-3 Tablespoons)
- Rum or Rum Extract (1 Teaspoon + 1 Teaspoon)
- Flour (3 1/4 cups)
- Baking Powder (2 Teaspoons)
- Ground Nutmeg (2 Teaspoons)
- Salt (1/2 Teaspoon)
- Powdered Sugar (1 Cup)
Cooking Equipment needed for Eggnog Biscotti:
Do you see that price in the photo below for a 2 pack of Land O’Lakes Butter?? I paid just $4.98 for 2 lbs of butter at Walmart. With all the holiday baking and cooking I’m going to be doing, I stocked up! Finds like this seriously make me happy.
The eggnog biscotti has a dough that is easy to mix up. The dough is then rolled into two long logs (about 14″ long) and patted down. In the photo below you can see how mine looked before going into the oven and then also right after (the first) baking.
After baking, the logs are then cut into slices, which are placed in the oven again to dry them, as you want the biscotti to be crunchy. After removing from the oven, you’ll drizzle the eggnog glaze on. There is different ways to do this, but I prefer to stand the biscotti up (rounded side upwards) and add the glaze to the tops. I do this by dipping the tines of a fork in the glaze, and then in a sweeping motion, about 6″ above the biscotti, letting the glaze to fall in lines over the tops.
Since bicotti is very dry and crunchy, it makes a perfect companion to a cup of coffee, tea, or hot chocolate. Biscotti is also a great homemade food gift. Pair it with some coffee beans or tea bags, and maybe a new mug, and you’ve got an inexpensive gift that’s sure to be appreciated.
Eggnog Biscotti Recipe
Here’s the complete recipe for you to print. If you aren’t ready for it yet but want to save it, you can also pin it to Pinterest for safe-keeping.
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Eggnog Biscotti
Description
Tis the season for an Eggnog Biscotti recipe! This crispy Italian cookie not only includes eggnog IN the actual biscotti but is also topped with an amazing eggnog glaze. Pair your homemade biscotti with a hot cup of coffee, tea, or hot chocolate.
Ingredients
- 1/2 cup Land O’Lakes Butter (1 stick, softened)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup eggnog
- 2 teaspoons rum or 1 teaspoon rum extract (can also use vanilla extract, if preferred)
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 teaspoon rum or 1/2 rum extract (can also use vanilla extract, if preferred)
- 2–3 tablespoons eggnog
Instructions
- Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
- In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until 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.
- On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used.
Glaze
- In a small bowl, mix together powdered sugar, rum or rum extract and 2 tablespoons eggnog. If needed, add more eggnog to achieve desired consistency (I use 3 tablespoons total of eggnog).
Notes
If you prefer not to use rum or rum extract, you could substitute vanilla extract, but it will change the flavor slightly.
- Category: Cookies
- Method: Baking
- Cuisine: Italian
If you love to bake with butter, you’ll want to be sure to follow Land O’Lakes on Twitter & Facebook.
Kelly says
I doubled this recipe because I made this recipe last year and loved the flavor. However, at 25 minutes in a 350 degree oven, my loaves were undone and did not slice cleanly. Most of both loaves were raw. If you double or triple the recipe…beware. Give the loaves more time in the oven for the first bake. I’d add at least 10 minutes… maybe up to 20 minutes next time I make a double batch.
Carol says
This recipe was a big hit with family and friends. They were described as “excellent, very good, heavenly “. I will definitely be adding them to my Christmas cookie trays.
Paula says
Can you freeze?
Gloria says
I love biscotti and my AM coffee. This is such a user friendly recipe. I did substitute brandy for rum because that’s what we put in our adult eggnog. Truely delicious. Thank you for sharing this.
Pam says
Made these for the holidays. My first try at biscotti. Recipe was easy to follow and results were delicious. I’ll be adding this to my Christmas cookie recipe collection. Definitely a keeper!
Tiffany says
Can’t wait to make these!
Has anyone tried making the dough and forming into loaves and then refrigerating in advance of baking? (I have time to make the dough, but not the time to bake all in one day)
Thanks!
Janet says
Made these today ! They look good , just wondering if I should freeze with or
without the drizzle .
Thank you
Nancy says
What is the best way to store this? I wzs wondering because of the eggnog glaze does it have to be refridgerated?
Laura says
I’ve made these biscotti for two Christmases now, and I think it will become an annual tradition. I LOVE this recipe! I don’t even like eggnog (don’t like the consistency), but the flavors of the nutmeg and creaminess are so wonderful in this biscotti. It’s perfectly crunchy yet has a creamy taste. So good!!
Of Goats and Greens says
A great holiday snack, ready for New Year’s!
Jhuls @ The Not So Creative Cook says
Perfect with black coffee or espresso. 😀 Thank you for sharing at Fiesta Friday party!
Rita says
Eggnog & Biscotti – a flavorful combo.
Miz Helen says
I will love this biscotti, it looks so good! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
Crissy says
This looks delicious! I haven’t yet seen an egg nog biscotti recipe! I’ll be pinning for the holidays. Nice to meet you through the Inspiration Monday link party.
Helen at the Lazy Gastronome says
Eggnog – the flavor of the season! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
Tiffany says
Hi, any idea how many this recipe makes? I’m making it for a christmas exchange and need to make sure i’m making enough batches.
Elizabeth says
I’ve made this a few times, but I’ve forgotten how many it yields. I would say it depends on how thick you cut them: The recipe makes two 14″ logs (this is before they bake, so they probably expand to 16″, but lets just use the 14″). If you make each slice 1″ thick, you’ll get 14 biscotti per loaf or 28 for the whole batch. I felt this was too thick, and cut them about 3/4″ thick. This gives you about 36 biscotti for the whole batch (18 per loaf).
I hope this helped!
Sammie says
Hands down the BEST Biscotti recipe I have ever made, and I’ve made many. The spice from the nutmeg gives these cookies a nice kick, and the glaze adds just the right amount of sweetness. I use spiced rum, and this puts these cookies over the top. The dough is sticky but easy to work with, don’t try to add extra flour! I made 12 batches of these cookies over the holidays and every single recipient of these goodies, wanted the recipe! Unlike store bought biscotti, these cookies can handle being dipped into an espresso or a coffee without falling apart.
Michelle says
Great light flavor, however I think it depends on where you live and perhaps the elevation as baking them additionally after they have been cut. 10 minutes was too long and each side wasn’t necessary, 6 minutes total did the trick here. The first batch I did exactly as the directions said and 75 percent of them burnt. Love your recipes! Just had to adjust the cook time on this one!
Kimm at Reinvented says
I haven’t figured out gifts for our neighbors yet, but I think I just found them! YUM. Thanks so much for linking up to Funtastic Friday!
Samantha Ramos says
These are so pretty and I bet they taste amazing! Who doesn’t love eggnog? Thanks for joining the Family Joy link party!
Wendy says
These look delicious! I love baking biscotti and trying out new flavor variations! Biscotti make the best gifts and care package treats. 🙂
Amanda says
I’ve always wanted to try biscotti – it looks like the perfect treat! Thank you for linking up to the Creative K Kids’ tasty Tuesday – I can’t wait to see what kind of yummy goodness you come up with next week!
Janet Vinyard says
Your Eggnog Biscotti looks and sounds so delicious! Thanks for sharing the recipe & instructions! Blessings, Janet
Helen at the Lazy Gastronome says
OHH – this sounds like a tasty idea! Thanks for sharing on the What’s for Dinner link up!
Tricia says
I made these and they were great! A couple suggestions: I would add maybe a teaspoon of cinnamon just to enhance the flavors a bit more and also would only bake 20 mins on the first bake, as I noticed some of my end pieces got a little bit too dry. Great recipe though!
Quinn Caudill says
Yummy looking Biscotti. Thanks for sharing with us at #Throwback Thursday. Hope to see you again this week.
Karly says
This biscotti looks so yummy! Thanks for linking up with What’s Cookin’ Wednesday!
Audrey says
I have been planning on making some biscotti and this sounds scrumptious. Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.
Julie says
I just finished baking these and they barely rose. Any ideas what went wrong?
Thanks!!
brandie says
Hi Julie,
You probably didn’t do anything wrong. Biscotti doesn’t really “rise”, although it does spread out a bit and I find that this recipe puffs up a bit. One thing you can should check is the expiration date on your baking powder. If you’ve had it a while, it could have affect your results.
Linda at Mixed Kreations says
These look delicious! I’ve just recently tried biscotti, when I made some for my hubby as a surprise. I was missing out. It’s so good and really easy to make. Pinning your recipe so I can try it as well. Thanks!
Ashley S says
This biscotti looks delicious! I really want to make it but have had some trouble making biscotti in the past. Different recipes, same problem. The loaves come out of the oven to cool, once they do i cut into them to find the top portion not cooked through. Any advice? Longer cooking time? Lower temp and more time? Higher temp with less time?
Jennifer Soltys says
Oh my goooodness! Looks amazing! What a great flavor combo!!
Liz @ A Nut in a Nutshell says
That is just such a good idea to combine eggnog and biscotti. What a super idea for a holiday party.
Melissa says
Wow, that looks amazing. I’ always wondered how you make Biscotti.
Debi says
I love biscotti but I have never made it. And adding egg nog, Oh yes!
Amanda says
I love biscotti and these looks delicious! They are shaped perfectly too!
Dawn Lopez says
Ooh what a unique and tasty idea, I’ve never made biscotti. I’ll have to try your recipe, yum!
Tammilee Tillison says
These look fantastic. I have never baked with eggnog before. I love using Land O Lakes products for our baking.
Pam says
I love biscotti and I love eggnog, so this looks delicious.
Angela says
I love making Biscotti but have never made it with eggnog. Your recipe looks wonderful!
Jenn @TheRebelChick says
Your biscotti looks amazing!! I love eggnog, I bet I would love this!
Allison says
Can I use anything instead of the rum and rum extract?
brandie says
Hi Allison,
Yes, you could substitute another extract. If it was me, I would probably use vanilla extract. Or you could go with an almond extract.
Sammie says
You can use vanilla extract
Kelsey Apley says
Seriously, those look delicious! I have never had anything with eggnog in it!!! Or eggnog alone for that matter! I am gonna have to try this recipe!!
Ellen Christian says
That looks delicious!
Kristy says
I love to make biscotti and egg nog biscotti sounds amazing! Thanks for sharing! #client
Greg says
5 STARS!
Great recipe with detailed instructions.
I’m actually going to freeze a couple of containers of Eggnog so I can make it again throughout the year. It’s much better two days later.
I made one small change to the recipe – I added 1 Tbsp. of cinnamon to the batter.
The glaze is the highlight of the recipe and I’m going to use that glaze to decorate gingerbread men as well.
For those who want to beat the competition and make something refreshingly different this is your recipe!