Cranberry Eggnog Biscotti

In full on cooking mode earlier in the month, I needed to take a dish to a meeting for a pot luck lunch.  The problem was I needed to leave the house for another meeting at 9 am in the morning, and lunch was at noon.  I usually like to take savory foods to pot luck lunches, but this time cookies made the most sense from a storage point of view.  I needed something that would be fine at room temperature, or the slightly cooler air in the car for over three hours.   I remembered that I have mentioned my Amaretto Biscotti before, but alas, I polished off the last of the Amaretto at Thanksgiving.  But I did have an idea for a new biscotti recipe, and set about developing the recipe on paper.  Then I made it, and was so happy with the first attempt, I am not going to play with the measurements.  The cookie tray was full, with the Cranberry Eggnog Biscotti along with Chocolate Covered Oreos and my Christmas Vanilla Sugar Cookies.

Cranberry Eggnog Biscotti at From My Carolina Home

Preheat oven to 350 degrees and spray a baking sheet with non-stick spray. In a medium sized bowl, mix flour and next three ingredients, and set aside.

Cranberry Eggnog Biscotti at From My Carolina Home

In a large bowl beat the butter and sugar on medium-high speed with an electric mixer until light in color and fluffy for a few minutes. Next add in the eggs, one at a time, beating well after each addition. Add half-and-half, vanilla, and rum flavoring, mixing well.

Cranberry Eggnog Biscotti at From My Carolina Home

Stir in the flour mixture using low speed on the mixer, and mix just until incorporated, finishing by hand. Stir in cranberries.

Cranberry Eggnog Biscotti at From My Carolina Home

On a lightly floured surface divide the biscotti dough in two equal portions. Form each portion into a log approximately 9 x 2 x 1 inches and place on the prepared baking sheet.

Cranberry Eggnog Biscotti at From My Carolina Home

Bake until light brown around the edges, puffed up and set in the centers, about 20-22 minutes.

Cranberry Eggnog Biscotti at From My Carolina Home

They won’t be brown all over, don’t overbake at this point.

Cranberry Eggnog Biscotti at From My Carolina Home

Let cool for 10 minutes. Reduce oven temperature to 300 degrees while biscotti are cooling.

Cranberry Eggnog Biscotti at From My Carolina Home

After 10-15 minutes, slice crosswise into 3/4 inch pieces.  I use a serrated knife for this to get straight sharp cuts.

Cranberry Eggnog Biscotti at From My Carolina Home

Place on the baking sheet, allowing space between the slices, and return to the oven for the second bake.  Slices should be standing up the same way as they were in the loaf to allow both sides to be exposed to the oven heat. Bake for 15 minutes.

Cranberry Eggnog Biscotti at From My Carolina Home

Cool on a rack until fully cooled off.

Cranberry Eggnog Biscotti at From My Carolina Home

Melt candy melts in a glass cup in the microwave at 20 second intervals, stirring after each interval. When mostly melted, add 1 teaspoon shortening to thin the candy enough for drizzling. Using a fork, dip into melted candy, and rapidly whip back and forth over the biscotti to create long lines of melted vanilla topping on biscotti, or dip one end into the melts.

Cranberry Eggnog Biscotti at From My Carolina Home

Place on a rack to set up. Store in a covered container. These freeze well too.

Cranberry Eggnog Biscotti at From My Carolina Home

Cranberry Eggnog Biscotti

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup unsalted butter,   softened
1 cup sugar
2 large eggs
2 tablespoons half-and-half
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1/2 cup dried cranberries
1/2 cup vanilla candy melts
1 teaspoon shortening

Preheat oven to 350 degrees and spray a baking sheet with non-stick spray. In a medium sized bowl, mix flour and next three ingredients, and set aside. In a large bowl beat the butter and sugar on medium-high speed with an electric mixer until light in color and fluffy for a few minutes. Next add in the eggs, one at a time, beating well after each addition. Add half-and-half, vanilla, and rum flavoring, mixing well. Stir in the flour mixture using low speed on the mixer, and mix just until incorporated, finishing by hand. Stir in cranberries. On a lightly floured surface divide the biscotti dough in two equal portions. Form each portion into a log approximately 9 x 2 x 1 inches and place on the prepared baking sheet. Bake until light golden brown, about 20-22 minutes. Let cool for 10 minutes. Reduce oven temperature to 300 degrees while biscotti are cooling. Once cooled, slice crosswise into 3/4 inch pieces. Place on the baking sheet, allowing space between the slices, and return to the oven for the second bake. Bake for 15 minutes. Cool on a rack until fully cooled off. Melt candy melts in the microwave at 20 second intervals, stirring after each interval. When mostly melted, add 1 teaspoon shortening to thin the candy enough for drizzling. Using a fork, dip into melted candy, and rapidly whip back and forth over the biscotti to create long lines of melted vanilla candy on biscotti or dip one end into candy. Place on a rack to set up. Store in a covered container. These freeze well too.

Download the pdf – CranberryEggnogBiscotti

Two full cookie trays for two events in one day. Not too shabby.  I came home with only a few cookies left.

Cranberry Eggnog Biscotti at From My Carolina Home

I thought you might like to have this one now rather than in January just in case you need a sweet for New Year’s Eve.  I wish you all a very Happy New Year!!  Oh, and save the bones and leftover meat from your standing rib roast in the freezer, for my Beef and Barley Stew for Two.  It is a tasty, hearty soup for a cold day.  One last thing, don’t forget to hide your money outside before midnight tonight – Good Luck In The New Year.

Have you ever made biscotti?

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Cranberry Eggnog Biscotti at From My Carolina Home

15 thoughts on “Cranberry Eggnog Biscotti

  1. I love biscotti! These look delicious. What is the rest of the story about hiding your money outside on New Years??? Similar to the black eyed peas? Happy New Year! (Wish I had save the bones now….but I have another roast in the freezer, so will look forward to your recipe)

  2. i love Biscotti and you have reminded me I haven’t made any in a long time. I have made many kinds over the years and love them all. Hide money outside and standing rib roast – not my tradition here and have not heard of the money outside

  3. Phyllis Smith

    Good morning Carole and Happy New Year,

    Beautiful table settings and ideas. Will be hiding some money today and bringing back in tomorrow. I seem to remember my mother talking about this custom, Grandpa Hartline was German so it may have come from Germany like a lot of our customs have, if I’m not mistaken the Christmas tree started in Germany, may be wrong. Will be making the ham and black-eyed peas with some greens and I like the

    Okra idea but think I’ll use the pickled variety on the side as some might not like the okra in the dish itself. So many great ideas to incorporate this year, love the biscotti with cranberry and egg nog got to

    Try that for sure.

    Have a great New Year,

    Phyllis

  4. I’m having a tea in the spring and I will try making these. The Biscotti I have tried had very little flavor. This sounds much better.
    Thanks for the recipe
    Have a happy and safe New Year.

  5. Brenda Ackerman

    Hello Carole; I have never tried Biscotti cookies to my knowledge. I will have to Kevin make your recipe and see what we think. He recently made Chocolate Chip and Snickerdoodle Cookies and Deanna, Kevin and I are enjoying them! Deanna and I are learning a QAYG with the blocks from a Christmas Quilt Along we did. You and the next Mystery Quilt Along continues to be part of our ongoing never ending conversations. We are, once again, anxiously awaiting the start of your magnificent Mystery! Thank you for sharing and you and your husband have a wonderful Happy New Year!

  6. Melanie Tehan

    Looks yummy, Carole! BTW, I made your breakfast casserole for brunch this morning, and we LOVED it! Got it all prepared last night, and what an easy, no-mess morning with a delicious meal to enjoy in relaxation mode! Thanks for sharing so many good things! Melanie ________________________________

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