Cranberry eggnog biscotti

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 2 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 2 tsp Rum extract or vanilla
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 5/8 cup Eggnog

Found on greensnchocolate.com

Description

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup eggnog
• 1 tsp rum extract or vanilla extract
• 3 1/4 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup dried cranberries
• 1 cup powdered sugar
• 1 tsp rum extract or vanilla extract
• 2-3 tbsp eggnog

Directions

• Preheat oven to 350 degrees F.
• Line baking sheet with parchment paper and set aside.
• In large bowl, beat together butter and sugar until well combined, about 2 minutes.
• Add eggs, one at a time, mixing until combined.
• Add eggnog and extract, until combined.
• In separate bowl, whisk together flour, baking powder, nutmeg, and salt.
• Gradually add flour mixture to wet mixture.
• Fold in cranberries.
• Refrigerate for 30 minutes.
• Separate dough in half, and form into two 1 high logs on a well floured surface. They should be oblong shaped.
• Place them onto prepared baking sheet.
• Bake in preheated oven for 25 minutes, until golden brown.
• Remove from oven and let cool until warm enough to handle, but still warm.
• Cut crosswise into ~1/2 slices.
• Place them onto baking sheet (same one you used before) cut side down.
• Bake 10 minutes, then flip to other side and bake another 8-10 minutes.
• Let cool completely before glazing.
• Combine powdered sugar, extract, and eggnog.
• Drizzle over cooled biscotti.
• Enjoy with cup of coffee or hot cocoa!