Egg Nog Biscotti (adapted from Shugary Sweets)
6 Tbsp butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla (or rum extract)
2 cup all purpose flour
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
a pinch of salt
For the Glaze:
3/4 cup powdered sugar
2 Tbsp eggnog
1/4 tsp ground nutmeg
Beat butter and sugar together until creamy. Add eggs and vanilla, beating well after each. Add flour, baking powder, and spices. Mix till smooth. (If the dough is really soft and sticky, add another 1/4 cup of flour)
Line a large baking sheet with parchment paper. Dump dough onto paper and shape dough into 12in x 6in rectangle. (Square the corners using fingertips, smoothing the top of the dough too!)
Bake in a 350 degree oven for 26-30 minutes. Remove from oven and let cool for 10 minutes
Carefully slice into 12-14 slices (about 3/4-1 inch each) with a sharp knife. Turn them on their sides and put back in the oven. Bake 18-20 more minutes. Remove and cool completely before drizzling with glaze.
For the glaze, whisk the powdered sugar, eggnog and nutmeg together until desired consistency. Drizzle on cooled biscotti. Allow to set (about 20-30 minutes)- or refrigerate to "speed set" the glaze. Store biscotti in airtight containers!