In mixer, beat butter with granulated sugar until creamy. Add eggs and rum extract. Add flour, baking powder, cinnamon and nutmeg.
Line a large baking sheet with parchment paper. Shape dough into 12in x 6in rectangle. (Square the corners using fingertips, smoothing the top of the dough too!)
Bake in a 350 degree oven for 28-30 minutes. Remove.
Allow to cool about 10 minutes. Slice biscotti into 12-14 slices (about 3/4-1 inch each). Turn them on sides and put back in the oven. Bake 20 minutes. Remove and cool completely before adding glaze.
For the glaze, whisk the powdered sugar, eggnog and nutmeg together until desired consistency. Drizzle on cooled biscotti. Allow to set (about 20-30 minutes)- or refrigerate to "speed set" the glaze. Store biscotti in airtight containers! ENJOY.
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