Erika's Eggnog Biscotti (based on King Arthur Flour's Vanilla Biscotti recipe)
6 tablespoons softened butter
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
1/4 to 1/3 teaspoon of eggnog flavoring
1 1/2 teaspoon ground nutmeg
2 cups flour
Icing:
Several tablespoons powdered sugar
Eggnog or soynog (as needed)
Eggnog Flavoring 1-3 drops
Sprinkling of ground nutmeg
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large baking sheet. (I highly recommend parchment paper!)
In a bowl, beat the butter, sugar, salt, vanilla, eggnog flavoring, nutmeg and baking powder until the mixture is smooth. Beat in the eggs. At low speed, add the flour, stirring until smooth; the dough will be quite sticky.
Flour your hands and then drop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes. Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti.
Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden - watch them carefully that they do not get over browned - burned biscotti are gross. Remove the biscotti from the oven, and transfer them to a rack to cool.
While the biscotti are cooling, put several tablespoons of powdered sugar into a small bowl. A teaspoon at a time, add the eggnog until you reach the desired consistency of icing - it should be the consistency of melted chocolate. Add one drop of eggnog flavoring. Do not add more - this stuff is potent! Add a sprinkling of nutmeg and mix well and put into a pastry sleeve or a small decorating squeeze bottle to wait for the biscotti to cool. Squirt the biscotti with your icing to make a pretty squiggle pattern and allow the icing to harden before storing.
Several tablespoons powdered sugar
Eggnog or soynog (as needed)
Eggnog Flavoring 1-3 drops
Sprinkling of ground nutmeg
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large baking sheet. (I highly recommend parchment paper!)
In a bowl, beat the butter, sugar, salt, vanilla, eggnog flavoring, nutmeg and baking powder until the mixture is smooth. Beat in the eggs. At low speed, add the flour, stirring until smooth; the dough will be quite sticky.
Flour your hands and then drop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes. Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti.
Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden - watch them carefully that they do not get over browned - burned biscotti are gross. Remove the biscotti from the oven, and transfer them to a rack to cool.
While the biscotti are cooling, put several tablespoons of powdered sugar into a small bowl. A teaspoon at a time, add the eggnog until you reach the desired consistency of icing - it should be the consistency of melted chocolate. Add one drop of eggnog flavoring. Do not add more - this stuff is potent! Add a sprinkling of nutmeg and mix well and put into a pastry sleeve or a small decorating squeeze bottle to wait for the biscotti to cool. Squirt the biscotti with your icing to make a pretty squiggle pattern and allow the icing to harden before storing.
Makes 2-3 dozen biscotti.
