Biscotti with all the flavors you love in a glass of eggnog--just in time for the holidays! Come Christmas morning, you'll be glad you have Eggnog Biscotti on hand to pair with your coffee while you gather around the tree.
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). Place them upright 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.
Notes
Glaze. For Biscotti, I like my glaze to be pourable but not runny. Feel free to adjust to your liking. Start with a tablespoon of nog for a thicker glaze, and add more a teaspoon full at a time until it’s the consistency you prefer.
Storing. These will keep best in an airtight container at room temperature. Pull them out whenever you have company over for coffee!
Shaping. When patting the dough into a rectangle, use your fingers to shape the dough all the way into the corners of the pan. I like to pat my dough before baking too to ensure it’s smooth and even.
Serving. These would be a delicious Christmas breakfast treat but I also love to serve biscotti after dinner with coffee or tea. You could even go even more eggnog crazy and shake up some Egg Nog Lattes too!