Egg Nog Biscotti

Biscotti!! Isn't it a fun word?? Say it five times fast: biscottibiscottibiscottibiscottibiscotti! Hee :) Well, biscotti is my new favorite thing. I don't think I'd ever really had one worth writing home about, and certainly hadn't tasted one in years, but this recipe from Shugary Sweets caught my eye, and got me interested. The eggnog element had a lot to do with it... So I tried it. And fell in love! I'm a soft-and-chewy cookie girl generally, but these crunchy little biscuity things have truly won me over! They're actually pretty darn easy, and awfully impressive! And they make a nice change from your run-of-the-mill cookies. I've already started playing with new flavors, but today I'll share the original. I'm taking two batches to our dress rehearsal tonight!

Egg Nog Biscotti (adapted from Shugary Sweets)
Printable Recipe

6 Tbsp butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla (or rum extract)
2 cup all purpose flour
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
a pinch of salt

Glaze:
3/4 cup powdered sugar
2 Tbsp eggnog
1/4 tsp ground nutmeg

Beat butter and sugar together until creamy. Add eggs and vanilla, beating well after each. Add flour, baking powder, and spices. Mix till smooth. (If the dough is really soft and sticky, add another 1/4 cup of flour)

Line a large baking sheet with parchment paper. Dump dough onto paper and 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 26-30 minutes. Remove from oven and let cool for 10 minutes

 Carefully slice into 12-14 slices (about 3/4-1 inch each) with a sharp knife. Turn them on their sides and put back in the oven.

Bake 18-20 more minutes. Remove and cool completely before drizzling with 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!

See? Not too hard at all!! I made this first batch pretty wide, you could easily make 16, or 18 even! 

The best way to eat these yummy little cookies is with a hot drink! Something to dip them in. Egg nog and hot cocoa?? Yes please!!

I love nutmeg, it's my favorite spice, and these are about as nutmeggy as it gets!! If you've had biscotti before, you know they're not super sweet. The icing adds the extra touch of sweetness, so don't skimp on it!

When I first started making these, I did a double take when I read through the recipe: wait, what?? There's no egg nog in the actual cookie?! No worries. They're plenty eggnoggy :) Hee hee, that's another funny word!

There's a fine line between crunchy and just plain hard, so be careful they don't get too dark. If you pay attention, you'll be rewarded with light, crunchy deliciousness! These are one of my new favorite cookies, I hope you try them out! And thank you Aimee for being so scrumptiously convincing! :)

Shared at Foodie Friday, Tasty Tuesdays, Wow Us Wednesdays, and Tutorials Tips and Tidbits