EGGNOG BISCOTTI
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. 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. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
EGGNOG BISCOTTI
This is posted as per a request. I have not made them myself, but they sound delicious and I plan on making them tommorrow!
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 1 1/2-3 dozen biscotti
Number Of Ingredients 19
Steps:
- 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.
- Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg.
- Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
- Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side.
- Cool well and then glaze one side of each cookie with melted white chocolate.
- Garnish with crushed graham cookies crumbs on one edge. Serve to your most deserving guests!
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 2 Dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
HOLIDAY EGGNOG COOKIES
Eggnog cookies. A family favorite for the holidays!
Provided by reddeerlazboy
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
- Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
- Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
- Drizzle icing over cooled cookies and decorate with candy sprinkles.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 14.5 g, Cholesterol 24 mg, Fat 5.4 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 59.8 mg, Sugar 13.9 g
HOLIDAY BISCOTTI
While the day following Thanksgiving is a major shopping day for many, in my family it represents the start of our annual cookie baking. I was looking for a cookie, preferably a biscotti to use some extra almond flour and could not find one. A little tinkering with one of my favorite basic biscotti recipes and a new holiday cookie was born. These are large biscotti, perfectly sized for dunking.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 38 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Prepare baking sheet with a light coat of cooking spray.
- In a large mixing bowl, combine the sugar, baking soda, salt, eggs and extracts together.
- Add in the almond flour and 2 cups of all purpose flour and mix with a large wooden spoon.
- Begin stirring in the nuts and candied fruit. Sprinkle in the remain 1/4 cup of flour. At this point you will need to put the spoon down and knead by hand. Knead 8 or 9 times until the fruit and nuts are well distributed.
- Divide the dough in half and shape into logs about 9-10 inches long. Be sure that your logs are of an even width from top to bottom. Place on baking sheet several inches apart and lightly flatten the top. (Note the width of the loaves will double in baking.).
- In a small bowl, combine egg and water and blend. Using a pastry brush apply a light egg wash to the tops of each loaf.
- Bake for 30-35 minutes. Remove from oven and cool on rack for 8-10 minutes.
- Take loaves and slice on diagonal making wedges 1/2 inch thick. Place slices on baking sheet cut sides up and bake for 3-5 minutes. Turn the cookies over and return to the oven and bake an additional 5-8 minutes. Cookies will be dry and crisp to the touch.
- Place on rack and allow to cool completely before storing.
- Note: For holiday trays you can also make smaller biscotti by dividing the dough into 3 loaves. Reduce initial baking time to 25 minutes. Use the lower ranges in the times given for the second baking. In thirds, my loaves were about 4 inches long, longer when cut on the diagonal.
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- 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.
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