Friday, December 18, 2015

Eggnog Biscotti

The theme for this month’s What’s Baking challenge is biscotti. While I was really pleased with the croissants that I baked for the last challenge, I was really glad to have a recipe that wasn’t quite so challenging. I have made biscotti before, and while it isn’t my favorite type of cookie, I like making biscotti. There are so many possible flavors, and for this challenge I decided to make eggnog biscotti, since it’s so close to Christmas.

This is a pretty classic recipe for biscotti, in that you shape the dough, bake it, then slice and bake again. The dough is quite sticky, probably from the eggnog, so that was the true challenge of this recipe. They contain eggnog, rum, and nutmeg, so they have a good eggnog flavor. I hate when I make something “eggnog” that doesn’t taste like eggnog! Thanks to Coleen from The Redhead Baker for hosting this month. I had a lot of fun baking these cookies. 

Eggnog Biscotti
½ cup butter, room temperature
1 cup sugar
2 eggs
½ cup eggnog
2 teaspoons rum
3¼ cups flour
2 teaspoons baking powder
2 teaspoons ground nutmeg
½ teaspoon salt

1 cup powdered sugar
1 teaspoon rum
2-3 tablespoons eggnog

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat. 

In a large mixer bowl, beat the butter, sugar and eggs on medium until combined. Add the eggnog and rum and mix on medium to combine. In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt. With the mixer running on low, gradually add the flour mixture. Mix until the flour is fully mixed in.

Transfer the dough to a floured surface and divide into 2 halves. Shape each half into a log about 14 inches long and about ½” thick. Transfer each log to the prepared baking sheet, allowing a couple of inches between each log.

Bake for 25 minutes. Cool the logs on a wire rack for 10 minutes. (Leave the oven on.)

Cut each partially cooled log into ½ to ¾ inch slices. Place cut side down on the baking sheet. Bake for 20 minutes, turning the cookies over half way though the baking time. Allow to cool completely before glazing.

Make the glaze: in a medium bowl whisk together the powdered sugar, rum, and 2 tablespoons eggnog. If the glaze is too thick, add additional eggnog. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Recipe from Home Cooking Memories

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