Holiday Eggnog Biscotti

Every year our church’s women’s club hosts a much-anticipated event, the “Nativity Tea.” It is our biggest fundraiser of the year and is always a sell-out!

The hall is beautifully decorated, and nativity sets (Creche) from around the world (of which many have a story) are on display. Each year, much to the delight of our guests, a different program is featured. Raffle tickets can be purchased for amazing gift baskets and there is a silent auction as well. We serve a variety of cookies and tea sandwiches to accompany the tea and offer a glass (or two) of sherry or sparkling cider. This is a fantastic, fun event and is the perfect way to kick off the holiday season.

To accommodate those with nut allergies, all the cookies and tea sandwiches are “nut-free.” Since the majority of the cookies I make, contain nuts of some kind, such as Vanilla Pecan and Pistachio & Candied Orange), I came up with a nut-free Holiday Eggnog Biscotti. Delicious and a perfect pairing with a cup of tea.


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Using a hand mixer, cream the butter and sugar until blended, then add eggs one at a time, beating well after each addition. Beat in eggnog and vanilla.
  2. In another bowl, whisk together the dry ingredients (flour, baking powder, nutmeg, cinnamon and salt). Gradually, beat the dry ingredients into the butter mixture.
  3. Cover with plastic wrap and refrigerate for an hour, or overnight. The dough will be a bit sticky, and chilling makes it easier to form into logs.
  4. On a parchment-lined cookie sheet, take half the dough and shape into two logs (12-in.x 2-in.) Flatten slightly. (For a visual look at the technique involved for making these or any other kind of biscotti, refer to the Anise Biscotti recipe).
  5. Bake in preheated 350* oven on the middle rack 18-20 minutes or until lightly golden.
  6. Remove and cool on cookie sheet for a few minutes. Carefully place log on cutting board and using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together back on cookie sheet, bake for an additional 15 minutes until barely golden.
  7. Repeat with the other half of dough. Let cool completely, I leave them on the cooling racks overnight before storing them in tins (not plastic containers). Each batch makes approximately 4 dozen, depending on how you slice them.
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