I recently learned that there are two distinct types of biscotti – Italian and American. American biscotti is softer and more cookie-like, while Italian biscotti is the kind that you could break your jaw on, the kind that definitely requires dunking. I prefer hard biscotti (I’m a dunker) and it’s nice to now know how to ask for it by name.
My eggnog latte biscotti are Italian biscotti with espresso powder, whole roasted hazelnuts, and an eggnog glaze. Eggnog latte biscotti are glorious dunked in coffee, but they are also a tremendous treat dunked in eggnog.
My biscotti recipe – with the exception of the glaze – is straight out of this cookbook, one of my absolute favorite cookbooks from the project. While most cookie cookbooks have at least one biscotti recipe, the King Arthur Flour book has a whole biscotti section. The section begins by teaching you all about biscotti (it’s where I learned about the two types) and continues with tips and tricks to help you produce the best biscotti. This is not just a recipe book; it’s a true teaching book. If you were to buy a single cookie cookbook, I’d suggest this one. The recipe below is reprinted with the permission of King Arthur Flour. (View on Amazon)
The recipe calls for a dough scraper to smooth the biscotti. It’s not absolutely necessary, but it is only about three dollars. Once I owned one, I found that I used it all the time. It’s great for getting dough out of the bowl, cutting dough into sections, and even cleaning the counter. (View on Amazon)
Eggnog Latte Biscotti
- 2 large eggs
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 2 cups all-purpose flour
- 1 cup toasted hazelnuts
- 1 2/3 cups powered sugar
- 1/4 cup + 1 tablespoon eggnog
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, beat the eggs, sugar, baking powder, salt, vanilla, and espresso powder until creamy looking and thick like pancake batter.
- Lower the mixer speed and add the flour, beating gently until it's totally incorporated.
- Fold in the hazelnuts.
- Transfer the dough to a parchment- or Silpat-lined baking sheet and shape it into a log about 14 inches long, 2 1/2 inches wide, and 3/4 inch thick.
- Smooth the top of the log with a wet dough scraper.
- Bake for 25 minutes.
- Remove from the oven and let cool on the baking sheet for 5 to 25 minutes.
- 5 minutes before cutting, use a spray bottle of room temperature water to lightly but thoroughly spritz the log, making sure to cover the sides and the top. Softening the crust just this little bit will make slicing the biscotti easier.
- Reduce the oven temperature to 325 F. Wait another five minutes and cut the biscotti into 3/4 inch slices. Slice in a straight up and down motion on the diagonal to produce biscotti slices long enough for dunking.
- Set the biscotti upright back on your cookie sheet and bake for 25 minutes.
- Place on a cooking rack to cool.
- Mix powdered sugar and eggnog until smooth.
- Transfer to a plastic sandwich bag and make a very tiny cut in the corner.
- Squeeze the glaze out in whatever pattern you like onto the cooled biscotti.