Sunday, December 20, 2015

Eggnog biscotti

Eggnog biscotti / Biscotti de eggnog

It might have taken me a while to get started with the Christmas series, but once I did I was perfuming my house with spices for hours on end – my husband took a look at the kitchen counter and said: “wow, you are really inspired!” :)

These biscotti are super simple to make and might even receive other flavors if you are not that crazy for nutmeg, maybe some citrus zest? I guess they would be amazing with orange and Cointreau, for instance. The original recipe called for eggnog in the glaze, so I adapted it a little to avoid using raw eggs in the biscotti.

Eggnog biscotti
slightly adapted from here

2 cups (280g) all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons (85g) unsalted butter, room temperature
⅔ cup (133g) granulated sugar
1 teaspoon vanilla
1 teaspoon rum
½ teaspoon freshly grated nutmeg
2 eggs

For the glaze:
2 tablespoons (28g) unsalted butter, softened
1 cup (120g) icing sugar
generous pinch freshly grated nutmeg
about 1 tablespoon whole milk

Preheat oven to 180°C/350°F. Line a large baking sheet with baking paper.

Biscotti: in a medium bowl, whisk together flour, baking powder and salt. Set aside.
Using an electric mixer, beat butter and sugar until light and creamy. Beat in vanilla, rum and nutmeg. Beat in eggs one at a time. On low speed, mix in the dry ingredients and mix just until a dough forms (mine was too soft to shape, I added 1 tablespoon of flour).
Divide dough in half and shape each half in a log about 15x5cm (6x2in). Place the logs about 7.5cm (3in) apart onto prepared sheets and bake for about 25 minutes or until golden. Remove from the oven and let stand for 20 minutes – leave the oven on. Line another large baking sheet with baking paper.
Slice biscotti into little less than 2cm (¾ in) slices. Place slices onto prepared sheet and bake fo 10 minutes. Turn all slices carefully, and bake for another 10 minutes. Cool completely on baking sheet over a wire rack.

Glaze: whisk butter, sugar and nutmeg until mixture starts to get creamy. Add milk gradually, whisking until drizzable consistency. Drizzle biscotti with glaze and set aside until glaze is dry, about 20 minutes.
Biscotti can be stored in an airtight container at room temperature for up to 5 days – without the glaze they last even longer.

Makes about 25

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