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No time to make sheets and sheets of cookies? I've got a solution! Make these festive Easy Eggnog Biscotti cookies! Super festive during the Thanksgiving and Christmas season but a delicious cookie all year long!
Homemade Biscotti are perfect for gifting or as an addition to your holiday cookie tray. If they last that long that is! Who wouldn't love an eggnog cookie?!
Making Eggnog Biscotti or any biscotti recipe yourself is much easier than you may think.
Truly! Baking biscotti is super easy and in my opinion, a beginner baker can do it.
An eggnog cookie aka biscotti stands out from the holiday cookie crowd! Make a batch, fill a mason jar and tie a ribbon around them and you have yourself a great lil' host/hostess, neighbor or co-worker gift.
I feel like they are easier than scooping or shaping tray after tray of a batch of traditional Christmas cookies. However if traditional cookies are what you like best try these Eggnog Cookies.
I like to make a simple glaze for the biscotti using eggnog to make them even tastier.
Table of Contents
Biscotti Ingredients
- Butter
- Sugar
- Eggs
- Eggnog
- Whiskey
- Flour
- Baking powder
- Nutmeg
- Salt
- Powdered sugar
How to make Biscotti
- Making biscotti is so easy!
- You start by combining the ingredients just as you would with any cookie recipe.
- Next you split the dough into two even halves and form those halves into something like a log, but wider.
- You then bake those "logs" then take them out of the oven and slice them into "fingers" in the traditional biscotti shape.
- Back into the oven they go to crisp up.
- You then flip them and bake a little longer and then let them cool (I always eat the ends at this stage, lol).
- After the biscotti have fully cooled, drizzle them with the eggnog glaze. And dig in!!
When my son Connor was 14, he had his first biscotti. He procedeed to eat over half of what I had made, lol! 55%
He enjoys this Eggnog Biscotti recipe with tea, tea and more tea (he loves tea)! He said and I quote... "Mom, you HAVE to make these every week!!" I said, sure sweetie's long as you are by my side when I do 🙂 And now my "baby" is about to turn 21! Bittersweet!!
Of course I made A LOT of various biscotti since then! Check out my Carrot Cake Biscotti, Pumpkin Biscotti and Peppermint White Chocolate Biscotti (so fun and festive!). For all of my biscotti recipes just enter "biscotti" in the search area up top.
These biscotti are really good! They have a bit of whiskey in the dough as well as the drizzle. Just enough to make them interesting.
You can taste the eggnog as well as the nutmeg. Feel free to make these as flavorful or as plain as you typically enjoy biscotti. The same goes for hardness. I bake them just enough for the crisp outside, however, the inside is not dry or crunchy at all. Just the way we enjoy them.
Hope your holidays are filled with lots of delicious goodies!
I hope you enjoy these as much as my family and I do!
You may also enjoy these Holiday Recipes
- Cranberry Soda Bread (TikTok famous!!)
- The Original Pumpkin Pie (the way the Pilgrims made it)
- If you have kids or grandkids, they may enjoy making these Edible Christmas Wreaths with you. A craft they gift can eat!
Enjoy! - Colleen
Recipe originally published December 2015. Updated October, 2022.
Easy Eggnog Biscotti
Colleen Kennedy
Recipe for holiday Eggnog Biscotti! A whiskey glaze makes these a memorable holiday cookie recipe, perfect for gift giving or a cookie tray.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Cookie
Cuisine American, Italian American
Servings 30 servings
Calories 125 kcal
Ingredients
- Eggnog Biscotti
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 2 eggs
- ½ cup eggnog
- 2 teaspoons whiskey
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- ½ teaspoon salt
- Eggnog Whiskey Glaze
- 1 cup powdered sugar
- 1 teaspoon whiskey
- 3 TBS eggnog more if necessary
Instructions
Preheat oven to 350 degrees.
In a large bowl, combine butter, sugar, and eggs with a mixer(using a paddle attachment if you have one...if not no worries) for about 1 minute or until well blended. Mix in eggnog and whiskey until just blended.
In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
Divide dough in half on a floured piece of parchment paper. Shape each dough half into a long roll shape, about 12-14" long. Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other. With your fingers, press down on each “log” so that they end up being about a ½" high.
Bake for 25 minutes or until golden brown. Carefully lift the parchment paper from the baking sheets and place on your cooling racks. Set aside your baking sheet, as you will use it again. When biscotti had cooled enough to handle, yet are still warm, carefully move them to a cutting board and cut crosswise slices (approximately ½" in size).
Place slices cut side down, back on the original baking sheet. Bake for 10 minutes. Then remove from oven and turn slices over. Bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops facing up.
Glazing: space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (hello easy clean-up) dip a metal whisk into the glaze, allowing some of the excess to drip off. Then quickly drizzle back and forth, back and forth across sections of your Biscotti Continue until they are glazed as you like.
For Glaze
In a small bowl, mix together powdered sugar, whiskey and eggnog. If needed, add more eggnog or powdered sugar to achieve desired consistency
Recipe adapted from Home Cooking Memories
Nutrition
Serving: 12servingsCalories: 125kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 95mgPotassium: 26mgFiber: 0.4gSugar: 11gVitamin A: 106IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
Keyword eggnog biscotti, holiday biscotti recipe, how to make biscotti
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Reader Interactions
Comments
Ashley @ Wishes & Dishes says
I can almost taste this now! I love the flavors of eggnog and that glaze is genius!
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Martha @ A Family Feast says
I wish you'd make these every week too (and many send some my way?!?) 😉 These look fantastic!
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Paula - bell'alimento says
So digging these biscotti girl! You need my address ; ) LOL x
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Kim Beaulieu says
Oh my gosh, these are beautiful. You ship, right? I dig that you made eggnog biscotti. It's such a fun, festive, grown-up recipe. My dad loved eggnog and would have gone crazy for these.
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Colleen says
Awww, thanks!
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Anita says
Your biscotti is on point - so perfectly formed and luscious looking! Eggnog is the perfect addition for the holidays!
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Isabelle @ Crumb says
I'm on an eggnog-all-of-the-things kick right now, so these are sounding mighty fine indeed, especially since I still haven't gotten around to baking my annual batch of biscotti.
Love the fact that you've got eggnog AND whiskey in the glaze... IMO, eggnog without whiskey is really just sweet milk. 😉Reply
Julie says
How far in advanced can you make these biscotti?
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Colleen says
I have made them up to a 5 days ahead. I am usually a last-minute cookie maker and they never last lol!
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Kayla says
Can you take out the whiskey and replace it with something in the batter? I’ve got every other ingredient on hand!
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Colleen says
Sure, try using vanilla instead. Hope you enjoy!
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Rhonda says
What kind of whiskey do you use? Rum, scotch, rye? I don’t know much about various types ... thanks!!
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Colleen says
Hi Rhonda, for this you can use Brandy, Bourbon, whiskey or a dark rum (or a combination of two). Honestly It really comes down to your preference. Experiment with a small glass of eggnog and the booze of choice (or what you have on-hand) and go from there. Cheers!
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Joanne scott says
They r delicious can u freeze them
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Colleen says
TY! I can't see why not. Just vacuum seal if you can to get all the air out. The more air out will equal a better overall result when you thaw.
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