Holiday Eggnog Hazelnut Biscotti
Tis the season for some holiday eggnog biscotti! You will love dipping these in your coffee or tea on Christmas morning while you gather around the tree!
One of the best Italian cookies you can make this holiday season that makes a great cookie to share with family & friends or wrap up and gift to others! I always make a batch of biscotti around the holiday season to have on hand to give out to loved ones. These are deliciously festive and require simple ingredients to make.
Ingredients for eggnog hazelnut biscotti
There is nothing better than a crunchy biscotti dipped in your hot coffee, tea or hot chocolate this holiday season. They are even BETTER homemade and always look impressive with a drizzle of chocolate on top. These cookies will easily become a tradition you make each year!
Find the ingredients below so you can make these:
Unsalted butter
Sugar
Eggs
Eggnog
Rum
Flour
Baking powder
Ground nutmeg
Salt
Hazelnuts
Dried cherries (optional)
TIP: cut your biscotti using an electric knife! It will make sure you have perfectly straight cuts in your biscotti and is the quickest way to cut them
Note: you can make these and store in the freezer in either a Ziploc bag or sealed container. They store well for up to two months. I usually layers my container with parchment paper that way none of the biscotti stick together.
Drizzle on white chocolate to finish these off! It’s the perfect pairing with these eggnog biscotti.
SHOP THE REICPE
Holiday Eggnog Hazelnut Biscotti
Ingredients
- 1/2 cup unsalted butter (1 stick, softened)
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup eggnog
- 2 teaspoons rum (you can also use vanilla extract, if preferred)
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1 cup hazelnuts
- 1 cup dried cherries (optional)
Instructions
- Line a large baking sheet with parchment paper and preheat oven to 350 degrees F
- In a large bowl, combine butter, sugar, and eggs with a mixer for about 1 minute or until well blended. Mix in eggnog and rum or rum extract, just until 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.
- On a floured cutting board, put down dough and add in hazelnuts & dried cherries if you'd like to add them to the mix. Divide dough in half and shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut slices (approximately 1/2″ in size). You can use a knife or this electric carving knife (makes the PERFECT cuts)
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- Once cooled down, you can decorate these however you'd like! I'd suggest some melted white chocolate drizzle.
Get creative with the decorations- add on sprinkles, chocolate and peppermint pieces for a festive flair!
You might also like
This Charcuterie Bouquet is such a crowd pleaser of an appetizer to serve up and makes a lovely gift or centerpiece for so many different occasions! It might look complicated but it was actually so easy to make and cost me less than $25 to put together! An appetizer on a budget.