Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1/4 cup eggnog1/2 teaspoon vanilla extract2-1/3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon ground nutmegDash saltGLAZE:3/4 cup confectioners’ sugar3 to 5 teaspoons eggnog1 teaspoon dark rum, optional
Preparation
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.
