Holiday Eggnog Biscotti recipe (2024)

FAQs

What is the secret to making biscotti? ›

How to Spike Store-Bought Eggnog. Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.

After giving it a good shake, you can strain and serve right away, or shake it again with ice if you prefer your eggnog extra chilled.

Traditional eggnog has a significant fat content, due to the use of cream, and a high sugar content. Ingredients vary significantly between different recipes. Alcohol used in different national and regional versions of eggnog include brandy, cognac, bourbon, whiskey, sherry, rum and grain alcohol.

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog. Try at least two styles of whiskey.

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

And the cult-favorite Traditional Holiday Eggnog Liqueur by Costco's Kirkland Signature brand has finally made its way back to stores — and, as expected, fans have been clearing the shelves. The rich, decadent concoction is made with a blend of whiskey, spiced rum, brandy, real cream and French vanilla.

What is the best rum for eggnog? ›

Chairman's Reserve Spiced Rum

"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet. Combining them will produce something that someone with a sweet tooth will love, but that others may find cloying.

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.

You guessed it, add the dry ingredients to the large bowl with the wet ingredients. Fold in the pistachios, cardamom, and vanilla extract. Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

The trickiest parts of making them are the mixing and the shaping and baking. Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.