Eggnog Biscotti

Eggnog Biscotti

I love this biscotti! It’s so perfect for sharing with friends, or savoring by yourself with a hot cup of coffee while the children are distracted with Wild Kratts. These biscotti can be frozen in batches and thawed and served with coffee for last-minute company. Really, you can’t go wrong! I got this recipe from my friend Meghann.

Eggnog Biscotti
Wet Ingredients:
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sugar
1 tablespoon rum extract

Dry Ingredients:
1/2 teaspoon salt
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat the oven to 350 degrees Farenheit.

In a big bowl, combine the wet ingredients. In a different bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix until a heavy dough forms.


Divide dough into two pieces. Make each piece into a log that is the same length as your baking sheet, using a bit of flour or powdered sugar so your dough doesn’t stick to your hands. Flatten or roll out until the dough is 1/2 inch thick. Bake both “logs” side-by-side on the same baking sheet for 15-20 minutes until it’s golden brown.



Remove from the oven and let cool until it’s cool enough to handle. Slice the “logs” crosswise into 1/2 inch thick pieces, and put cut side up back onto your baking sheet.


Bake all the pieces 6-10 more minutes until they are golden brown. Flip them over and put them back into the oven, browning the other side for 6-10 minutes. Remove from oven and cool. Store in an airtight container.



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