Eggnog Biscotti Recipe Home Cooking Memories
Using an electric mixer, cream together sugar and butter for about 1 minute. Add in your eggs one at a time. Add in eggnog and rum. Mix until just combined. In a large bowl, combine flour, baking powder, nutmeg and salt. In small batches, add in your flour mixture to the wet ingredients. Mix until completely combined.
Holiday Eggnog Biscotti Lord Byron's Kitchen
Preheat Oven to 350* Line a large baking sheet with parchment paper or silicone baking sheet. In a mixer, cream together butter and sugar until light and fluffy.
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Once cooled, place logs on a cutting board, and with a sharp serrated knife cut logs crosswise into ½ to ¾" thick slices. Arrange the biscotti cut side down back on the baking sheet. Bake biscotti for a second time for 10 minutes, flip, and bake for another 5-10 minutes until both sides are light golden brown.
Cookie Jar Treats Eggnog Biscotti
In this recipe, we'll guide you through the process of making these delightful Eggnog Biscotti and explore the history of biscotti and the ingredients that give them their unique holiday flair. INGREDIENTS. For the Eggnog Biscotti: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon
Holiday Eggnog Biscotti Lord Byron's Kitchen
About Recipe. Tis the season for an Eggnog Biscotti recipe! This crispy Italian cookie not only includes eggnog IN the actual biscotti, but is also topped with an amazing eggnog glaze. Pair your homemade biscotti with a hot cup of coffee, tea, or hot chocolate. Making biscotti has become one of my favorite things.
Cookie Jar Treats Eggnog Biscotti
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.
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Reduce oven temperature to 275°F. Transfer dough logs to cutting board and slice on an angle into 3/4-inch thick slices. Return slices to baking sheet, in single layer, cut side down. Bake 13 minutes, flip over, and return to oven to bake 12 to 13 minutes more or until lightly golden brown. Remove from oven and let cool completely.
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Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart. Bake 26-28 minutes or until the logs are deep golden.
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You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. —Shannon Dobos, Calgary, Alberta
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STEP 1. Heat oven to 325°F. Line ungreased cookie sheet with parchment paper. Set aside. STEP 2. Combine flour, sugar, baking powder, salt and nutmeg in large bowl.
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On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. Place rectangles on a cutting board.
Holiday Eggnog Biscotti Lord Byron's Kitchen
Bake 20 minutes. Remove and cool completely before adding 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!
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Eggnog Biscotti Ingredient Notes. This recipe comes together quickly, and since it only makes 20 you can whip up a small batch and put the eggnog flavored biscotti in with another more traditional flavor. For the rum flavor, I recommend using rum extract in place of rum. Extract packs a little more punch without adding too much liquid.
Eggnog Biscotti Recipe Home Cooking Memories
In a large bowl, use a handheld mixer to beat together the butter, sugar, and eggs until light and fluffy. Beat for 3-5 minutes. Add 8 tablespoons of eggnog and 2 teaspoons of the whiskey. Beat until just incorporated. In another bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt.
Holiday Eggnog Biscotti Lord Byron's Kitchen
Instructions. Heat oven to 325 F. Line ungreased cookie sheet with parchment paper or silicone baking mat. Set aside. Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Add eggs and 1 teaspoon rum extract.
Eggnog Biscotti Recipe Home Cooking Memories
Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds. Add in remaining ingredients and process a 1-2 minutes to get a thick batter. Let batter stand 2 minutes and then spoon out onto the baking sheet.