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.

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

An eggnog co*cktail is best served cold, so keep it in the refrigerator until it's time to serve your guests. When you're ready to bring the eggnog out, you can either ladle or pour the drink into individual punch glasses, or you can allow your guests to serve themselves.

The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life. As for fillings and flavors, biscotti get along with a host of ingredients, including dried fruit, nuts, spices, liqueurs and chocolate.

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.

Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. 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.

But if you want to opt for an eggnog that does all the boozy work for you, Pennsylvania Dutch is your best bet. Each bottle contains rum, brandy, and blended whiskey. And our experts could definitely taste all three of them.

It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.

What alcohol is usually in eggnog? ›

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

3) If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of salmonella bacteria. 4) Use commercially prepared eggnog, which contains pasteurized eggs and does not need to be cooked.

That's how great this pairing is. And while chocolate cake is at the top of the list of desserts that pair well with eggnog, you can't go wrong with any sweet. Pumpkin pie and apple crumble are the next two on the list.

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.

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.

My recipe says to refrigerate biscotti dough 30 minutes before the first baking.

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.