I myself had a really nice Christmas. I made pancakes for my family, opened some awesome presents (I got several cake pans that I can’t wait to use), made some bread rolls (which will be on here later), and ate way too much of some really amazing food. I’m not a leftovers person at all, but I’ve been munching on several pieces of leftover ham and bread rolls.
Speaking of leftovers, here is a really amazing recipe to use up that leftover eggnog in your fridge.
I’ve actually never had straight-up eggnog before, but I love the flavor. I ordered some eggnog from the dairy farm my family gets our milk from intending to actually try it, but once again I chickened out of drinking it. I didn’t want all that eggnog to go to waste, so I decided to find a recipe that used eggnog.
I searched, and searched, but none of the recipes looked all that great, and most the time my searches yielded homemade eggnog recipes, which didn’t help at all. Then I came across these eggnog biscotti cookies. I haven’t made biscotti in such a long time, and the glaze on top of the cookies looked delicious, so I went with it.
Oh my freaking god! These things are seriously the most amazing crunchy holiday cookies in the entire universe! I truly mean this. I think I may order another pint of eggnog just so I can make this biscotti recipe again. Even without the eggnog glaze, which you really shouldn’t leave out, this biscotti has the most amazing eggnog taste.
I hope you guys enjoy the rest of your holidays.
Adapted from Oh She Glows
Makes about 21 biscotti sticks
2 cups unbleached all-purpose flour
¾ cup sugar
1 ½ tsp. ground nutmeg
½ tsp. ground cinnamon
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ cup canola oil
½ cup eggnog
1 tsp. pure vanilla extract
Preheat the oven to 350 F. Line a large cookie sheet with parchment paper. Set aside
In a large bowl, whisk together the flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggnog, oil, and vanilla. Pour the eggnog mixture into the large bowl with the dry ingredients. Mix ingredients until they start to come together. Use your hands to mix the ingredients completely.
Divide the dough into two equal parts (I used a scale to do this). Form each half into a ball. Place on the prepared baking sheet and press to flatten. Use your hands to form each dough ball into a 10x5 inch rectangle (mine may have been a little longer and wider... I tend to not measure rectangles when baking).
Bake the logs for 25-30 minutes. Allow logs to cool on the pan for 5-10 minutes. Slice the logs at a 45 degree angle. Place the slices on their sides and return to the oven for 5 minutes. Flip the logs and bake for another 5 minutes. Allow biscotti sticks to cool completely before glazing.
To make the glaze: combine 1 cup confectioners’ sugar, 2 tbsp. eggnog, and ½ tsp. ground nutmeg. The glaze will be thick. Place the glaze into a ziplock bag and cut a very small tip out of the corner. Pipe the glaze over top of the biscotti.