Holiday Eggnog Biscotti recipe (2024)

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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.

Holiday Eggnog Biscotti recipe (2)

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.

Holiday Eggnog Biscotti recipe (4)

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

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
  • 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

    Leave a Reply

  1. Martha @ A Family Feast says

    I wish you'd make these every week too (and many send some my way?!?) 😉 These look fantastic!

    Reply

  2. Paula - bell'alimento says

    So digging these biscotti girl! You need my address ; ) LOL x

    Reply

  3. 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.

    Reply

    • Colleen says

      Awww, thanks!

      Reply

  4. Anita says

    Your biscotti is on point - so perfectly formed and luscious looking! Eggnog is the perfect addition for the holidays!

    Reply

  5. 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

  6. Julie says

    How far in advanced can you make these biscotti?

    Reply

    • 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!

      Reply

  7. Kayla says

    Can you take out the whiskey and replace it with something in the batter? I’ve got every other ingredient on hand!

    Reply

    • Colleen says

      Sure, try using vanilla instead. Hope you enjoy!

      Reply

  8. Rhonda says

    What kind of whiskey do you use? Rum, scotch, rye? I don’t know much about various types ... thanks!!

    Reply

    • 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!

      Reply

  9. Joanne scott says

    They r delicious can u freeze them

    Reply

    • 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.

      Reply

Holiday Eggnog Biscotti recipe (2024)

FAQs

What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

Why do we only drink eggnog during Christmas? ›

It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.

Can I use eggnog instead of milk in baking? ›

Bake with it: Just like you can add eggnog to any breakfast dish or beverage that originally called for milk or cream, the same goes for your baked goods. Try making this loaf cake from The Kitchn or baking some cupcakes for your upcoming New Year's Eve shindig.

What country invented eggnog? ›

While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.

Is butter better than oil in biscotti? ›

The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life. As for fillings and flavors, biscotti get along with a host of ingredients, including dried fruit, nuts, spices, liqueurs and chocolate.

Should you chill biscotti dough? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

Why do they stop selling eggnog? ›

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

What is alcoholic eggnog called? ›

In the American South, eggnog is made with bourbon. Eggnog is called "coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. Mexican eggnog, also known as "rompope", was developed in Santa Clara.

Why can't you drink a lot of eggnog? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Why is my homemade eggnog foamy? ›

Homemade eggnog is thickened first with egg yolks and then given even more texture by folding in whipped egg whites at the end. Those egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier — though no less decadent.

Why is my homemade eggnog so thick? ›

It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

What is the best alcoholic eggnog brand? ›

But if you want to opt for an eggnog that does all the boozy work for you, Pennsylvania Dutch is your best bet. Each bottle contains rum, brandy, and blended whiskey. And our experts could definitely taste all three of them.

What's the difference between eggnog and rompope? ›

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

What is eggnog called in the UK? ›

Advocaat + Eggnog = Advonog The British call it Advocaat, the Americans called it Eggnog, put together we get Advonog. Turns out whatever side of the pond you're from, both are wrong. It's a Dutch alcoholic beverage made from eggs, sugar and brandy and they call it Advocatenborrel.

Why are my biscotti falling apart when I cut them? ›

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

How do you keep homemade biscotti crispy? ›

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

Why do my biscotti break when I cut them? ›

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.

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