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.
BISCOTTI
This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g
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!
CRANBERRY EGGNOG BISCOTTI
This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly spray a cookie sheet with nonstick cooking spray.
- Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
- Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
- Divide dough into two equal halves.
- On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
- Bake 26-28 minutes or until the logs are deep golden brown.
- Remove sheet from oven.
- Using a sharp knife, cut each log into 3/4 inch wide slices.
- Place slices back on cookie sheet.
- Bake the slices 5 minutes; remove from oven and turn over.
- Bake 5 minutes longer.
- Remove from oven and cool completely.
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- In a mixing bowl, combine butter, sugar, salt, vanilla, rum extract, baking powder, and nutmeg until creamy. Beat in eggs one at a time. Carefully stir in flour, beating until mixture is smooth.
- Transfer your dough onto your baking sheet and shape dough in a log about 14 inches long and about 2 inches wide.
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