Cranberry Eggnog Biscotti

Infused with the warm, festive flavors of eggnog and cranberries, these Cranberry Eggnog Biscotti are the ultimate holiday treat. Crisp and golden with a hint of nutmeg, these twice-baked Italian cookies boast a delightful crunch and a sweet-tart burst from dried cranberries. The recipe comes together with minimal effort, combining pantry staples like flour, sugar, and butter with seasonal ingredients like eggnog for a holiday-inspired twist. For an added touch of indulgence, a drizzle of white chocolate makes these biscotti irresistible and Instagram-worthy. Perfect for gifting or pairing with a cozy cup of coffee, tea, or hot cocoa, these biscotti are a must-bake for your festive menu.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 18

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.5 cup unsalted butter (softened)
• 3 large eggs
• 0.25 cup eggnog
• 1 teaspoon vanilla extract
• 0.75 cup dried cranberries
• 0.5 cup white chocolate chips (optional, for drizzling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.

Step 3

Add the softened butter to the dry ingredients. Use your fingers or a pastry cutter to blend the butter into the mixture until it resembles coarse crumbs.

Step 4

In a separate medium bowl, whisk together the eggs, eggnog, and vanilla extract.

Step 5

Pour the wet ingredients into the dry mixture and stir until combined. Add the dried cranberries and mix until evenly distributed.

Step 6

Divide the dough in half. On a floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart as they will spread during baking.

Step 7

Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and lightly golden. Remove them from the oven and let them cool on the baking sheet for 10 minutes.

Step 8

Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.

Step 9

Return the biscotti to the oven and bake for another 14-16 minutes, flipping them halfway through, until they are crisp and golden.

Step 10

Allow the biscotti to cool completely on a wire rack. If desired, melt the white chocolate chips and drizzle over the biscotti for an extra festive touch. Let the chocolate set before serving.

Step 11

Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	(1052.7g)

Amount per serving	% Daily Value*
Calories	3954.4

Total Fat 152.8g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 865.7mg	0%
Sodium 1640.4mg	0%
Total Carbohydrate 593.3g	0%
Dietary Fiber 16.0g	0%
Total Sugars 340.0g
Protein 56.3g	0%

Vitamin D 202.3IU	0%
Calcium 346.6mg	0%
Iron 17.9mg	0%
Potassium 905.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 5.7%

Carbs: 59.7%