Best Cranberry Eggnog Biscotti Recipes

CRANBERRY EGGNOG BISCOTTI

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.

CRANBERRY EGGNOG BISCOTTI

Steps:

• Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.

DRIED CRANBERRY AND EGGNOG BISCOTTI

Steps:

• In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugar on medium, 2-3 minutes until pale yellow and lightly fluffy. Add the egg and eggnog, and blend well. Mix in flour, baking powder, and salt until evenly incorporated, being sure not to overmix. Finally, stir in the dried cranberries with a wooden spoon until well mixed in. Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat and set aside. Shape dough into two 12" x 2 ½" rectangles on prepared sheet. Bake 18-22 minutes until set and the edges are VERY light golden brown. Remove from oven and cool 5-10 minutes, until firm enough to move. Move to a cutting board, and using a serrated knife, gently slice into ½" slices and return to baking sheet. Bake 5-7 minutes longer. Remove from oven and cool on cooling rack.

CRANBERRY EGGNOG BISCOTTI

Steps:

• Using an electric mixer, cream together sugar and butter for about 1 minute. Add in your eggs one at a time. Add in eggnog and rum. Mix until just combined. In a large bowl, combine flour, baking powder, nutmeg and salt. In small batches, add in your flour mixture to the wet ingredients. Mix until completely combined. Finally add in your dried cranberries. Mix until combined. Divide your dough in half and place on a well-floured cutting board. Shape each dough half into a long roll, approximately 14 inches long. Gently lift and place dough logs about 3 inches apart onto a baking sheet lined with parchment. Press down on the dough to flatten until it's half an inch thick. Bake in a 350 degree fahrenheit oven for 25 minutes, or until golden brown. Cool on pan until cool enough to handle with your hands. Move to a cutting board and while still warm, cut crosswise and into 1 inch size strips. Place biscotti cut side down on the same parchment lined baking pan as before. Bake for 10 minutes then turn biscotti over and bake the other side for another 10 minutes or until light brown. Cool completely on a wire rack. While your biscotti is cooling, make your glaze. In a small bowl combine icing sugar, rum or rum extract and eggnog. Mix until completely smooth and to your desired thickness. Drizzle onto biscotti and allow to set completely. Enjoy!