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cranberry eggnog biscotti

Cook Time45 minutes
Servings: 16 biscotti

Ingredients

for the biscotti:

  • ½ cup 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup eggnog
  • 1 teaspoon rum extract or vanilla extract
  • 3 ¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup dried cranberries

for the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon rum extract or vanilla extract
  • 2-3 tablespoon eggnog

Instructions

  • Preheat oven to 350 degrees F.
  • Line baking sheet with parchment paper and set aside.
  • In large bowl, beat together butter and sugar until well combined, about 2 minutes.
  • Add eggs, one at a time, mixing until combined.
  • Add eggnog and extract, until combined.
  • In separate bowl, whisk together flour, baking powder, nutmeg, and salt.
  • Gradually add flour mixture to wet mixture.
  • Fold in cranberries.
  • Refrigerate for 30 minutes.
  • Separate dough in half, and form into two 1" high logs on a well floured surface. They should be oblong shaped.
  • Place them onto prepared baking sheet.
  • Bake in preheated oven for 25 minutes, until golden brown.
  • Remove from oven and let cool until warm enough to handle, but still warm.
  • Cut crosswise into ~½" slices.
  • Place them onto baking sheet (same one you used before) cut side down.
  • Bake 10 minutes, then flip to other side and bake another 8-10 minutes.
  • Let cool completely before glazing.

to make the glaze:

  • Combine powdered sugar, extract, and eggnog.
  • Drizzle over cooled biscotti.
  • Enjoy with cup of coffee or hot cocoa!