Description
Crisp, twice-baked cookies flavored with traditional eggnog spices.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 2 tablespoons eggnog
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the nutmeg, cinnamon, and eggnog until a stiff dough forms.
- Divide the dough in half lengthwise and shape each half into a log, about 10 inches long and 2 inches wide, on the prepared baking sheet.
- Bake for 20-25 minutes, or until the logs are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Slice the logs diagonally into 1/2-inch thick cookies using a sharp, serrated knife.
- Place the slices cut-side down on the baking sheet.
- Bake for another 10-12 minutes, flipping the cookies halfway through, until they are dry and crisp.
- Cool completely on a wire rack.
Notes
- For a richer flavor, you can substitute 1 tablespoon of the flour with almond flour.
- You can dip the cooled biscotti in melted white chocolate for extra sweetness.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 7
- Sodium: 45
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Keywords: eggnog, biscotti, cookies, holiday baking, spiced cookies, twice-baked