Holiday Eggnog Biscotti recipe (2024)

FAQs

What is the secret to making biscotti? ›

It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.

Bake with it: Just like you can add eggnog to any breakfast dish or beverage that originally called for milk or cream, the same goes for your baked goods. Try making this loaf cake from The Kitchn or baking some cupcakes for your upcoming New Year's Eve shindig.

While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

In the American South, eggnog is made with bourbon. Eggnog is called "coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. Mexican eggnog, also known as "rompope", was developed in Santa Clara.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Why is my homemade eggnog foamy? ›

Homemade eggnog is thickened first with egg yolks and then given even more texture by folding in whipped egg whites at the end. Those egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier — though no less decadent.

If you over-cook the eggnog, it'll thicken too much (like custard). And if you're cooking it to be food-safety conscious, then you'll want to ensure that you reach your desired temperature. Again, I highly recommend using a digital thermometer.

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

Advocaat + Eggnog = Advonog The British call it Advocaat, the Americans called it Eggnog, put together we get Advonog. Turns out whatever side of the pond you're from, both are wrong. It's a Dutch alcoholic beverage made from eggs, sugar and brandy and they call it Advocatenborrel.

"Nugg" or "nugged ale" was a Scottish term for an ale warmed with a hot poker, Zimmer writes. According to Opie, colonists called rum "grog," which was served in noggins. "Thus the drink eventually became egg-n-grog and over time eggnog," Opie writes in his food blog.

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.