CRANBERRY EGGNOG BISCOTTI

Cranberry Eggnog Biscotti image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1/2 cup eggnog
2 tsp rum or 1 tsp rum extract
3 1/4 cups all-purpose flour
2 tsp baking powder
2 tsp ground nutmeg
1/2 tsp salt
1 cup dried cranberries
1 cup powdered sugar
1 tsp rum or 1/2 tsp rum extract
2-3 tbsp eggnog (I used 2 tbsp, but it's to your desired thickness)

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!