Fleur de Lis

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Monday, December 26, 2016

Eggnog Biscotti

If you love eggnog, you will certainly enjoy this easy biscotti recipe. I am having so much fun learning the technique of biscotti making. Of the recipes I've made this holiday season, this one has been Sweet Harold's favorite.

1 stick unsalted butter, softened
1 cup granulated sugar
1/2 cup eggnog
2 t. whiskey
3 1/4 cups all-purpose flour
2 t. baking powder
2 t. ground nutmeg
1/2 t. salt

1 cup powderd sugar
1 t. whisky
3 T. eggnog

Preheat oven to 350 degrees.

In a large bowl, combine butter, sugar, and eggs with a stand mixer, using the paddle attachment, 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 original baking sheet. Bake for 8 minutes. Then remove from oven and turn slices over. Bake for another 8 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 www.soufflebombay.com as adapted from Home Cooking Memories

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