Eggnog biscotti, the perfect accompaniment to your festive hot chocolate.
Eggnog Biscotti, the perfect accompaniment to your favourite festive drink. These beautifully crisp and flavourful Italian treats have been given a festive makeover and flavoured with nutmeg and eggnog. The eggnog I have used for this recipe is an eggnog cream liquor from M&S but feel free to make your own eggnog. I have to say, I only made these because since I bought a bottle of eggnog liquor for my eggnog truffles, Sam is obsessed, its become his weekend morning treat a quick cap-full in his coffee. And the best way to enjoy an eggnog latte is with an eggnog biscotti. Now we’re both obsessed!!
These eggnog biscotti came about after failing to get our hands on a Starbucks eggnog latter. It’s all Sam craved for weeks, so we got creative and bought some eggnog liquor and made our own! But you have do have something to dunk in your morning coffee so again I got creative. These eggnog biscotti are spiced with nutmeg to compliment the flavours of the eggnog and drizzled with an icing made with eggnog liquor instead of water to make it extra creamy and full of flavour. But you can make this recipe your ow by swapping the nutmeg for mixed spice or cinnamon and you could even change the flavour, an Irish cream liquor would be amazing.
- 280g plain flour
- 275g caster sugar
- 1/2 tsp nutmeg
- 1 1/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- 50ml eggnog
- 1/2 tsp salt
- 2 eggs
- 1tsp vanilla
Ingredients – for the drizzle
- 100g icing sugar
- 3tsp eggnog
- Pre-heat your oven to 180C / 350F. Line a flat baking tray with baking paper, spray with non stick cooking spray and lightly dust with flour.
- In a medium mixing bowl combine all of your dry ingredients and set this to one side for later.
- Using an electric mixer, beat together the eggs and sugar. Slowly adding your flour mixture until it combines and becomes a dough.
- Divide the dough into two shaping them one at a time into log shapes about 25 cm/10″ long and about 5 cm/2″ in diameter.
- Bake the dough in the oven for 30-40 min or until they are golden in colour and spring back when touched lightly.
- When baked remove from the oven and set aside to cool.
- When cooled transfer to a cutting board and using a serrated knife slice the log into 1 cm thick slices and lay the slices flat back on the baking tray.
- Place back in the oven for a further 10-15 min until the biscotti are beautifully golden and crunchy.
- When they are baked leave to cool completely whilst you prepare the drizzle
- Combine the sugar and eggnog one tablespoon at a time in a small mixing bowl and stir with a wooden spoon. Keep adding eggnog and mixing until you have a thick icing sugar that will run from a spoon.
- Drizzle the eggnog icing over the cooled biscotti.
- Serve when the icing has hardened.
And there you have it, my eggnog biscotti. If you give this a try let me know how it goes by tagging @whatseatingmanchester in your social media post.