Eggnog Biscotti

70 minutes
15 minutes

While biscotti aren’t your typical Christmas cookie we think this adaptation lends itself perfectly to the season!


  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ cup butter (room temperature)
  • ¾ cup sugar
  • ¼ tsp salt
  • 2 eggs
  • ½ tsp vanilla
  • 1 tbsp spiced rum or bourbon
  • 1 tsp fresh grated nutmeg, divided
  • 6 oz white chocolate


  1. Preheat the oven to 350° and line two baking sheets with parchment paper.
  2. Beat butter and sugar in an electric mixer until light and fluffy.
  3. Add eggs one at a time, mixing well until each egg is completely incorporated. Then, add the vanilla and bourbon and beat till combined.
  4. Slowly add flour, baking powder and ½ tsp of the nutmeg to the wet ingredients mixing until just blended.
  5. Split the dough into two portions. With lightly floured hands, form each portion into a log on the prepared baking sheets, about 13 inches long and 3 inches wide.
  6. Bake until golden, about 50 minutes, rotating pans halfway through baking.
  7. Cool for 30 minutes.
  8. 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.
  9. Bake biscotti for a second time for 10 minutes, flip, and bake for another 5-10 minutes until both sides are light golden brown. Transfer to a rack and cool completely.

For the white chocolate drizzle

  1. Dice white chocolate into fine pieces, and place in a glass bowl. Add a few inches of boiling water to a larger bowl, and set the bowl of chocolate inside, being careful not to let any water mix with the chocolate. Stir well as the heat from the water gently melts the white chocolate.
  2. Mix in the remaining ½ tsp of grated nutmeg, then drizzle or dip the biscotti with chocolate.
  3. Place the biscotti back on the parchment lined baking sheets for the chocolate to set, refrigerate if necessary.



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