Every so often I get the urge to experiment with another flavour of biscotti. With Christmas on the horizon, I thought eggnog would be a good one to try. I began with the basic recipe I use as the foundation for nearly all my biscotti recipes, added nutmeg to the dough, topped with eggnog glaze, and there you have it. It is a beautiful one for dunking in hot chocolate or coffee. You could always add more icing if you want, or dip them, in the icing, but I like them as they are.
4 cups all-purpose flour
4 teaspoons baking powder
2/3 cup butter, softened
1 1/2 cup sugar
2 teaspoons vanilla extract
1 tsp. ground nutmeg
1 beaten egg yolk
1 Tbsp. milk
1. Mix the flour, nutmeg and baking powder; set aside. In mixing bowl beat butter 30 seconds. Add sugar; beat till fluffy. Add eggs and vanilla; beat till combined. Add half of flour mixture; beat till combined. Add remaining flour and mix until combined.
2. Divide dough into 4 pieces. Shape piece into 9x2x1 ½-inch logs. Place logs 4 inches apart on two cookie sheets with parchment. Stir together 1 beaten egg yolk and 1 tablespoon milk. Brush egg mixture over logs.
3. Bake logs in a 375 degree F oven for 25 minutes. Cool on sheet 30 minutes.
4. Cut each log diagonally into half-inch slices. Lay slices, cut side down, on the parchment-covered cookie sheets you just used. Bake in 325 F oven 8 minutes. Turn slices over. Bake 10 minutes more or until crisp and dry. Transfer to wire rack to cool and firm up.
1 cup of icing sugar
I didn’t add an amount for the eggnog as it varies by humidity. Start small – a tablespoon – and add until you have a nice consistency for piping. Add to an icing bag and pipe over the flat side of the cookie.