This is the definition of Christmas in Biscotti form.
It’s white chocolate meets eggnog meets hazelnut meets sugar cookie. Yes, this is real life! Clearly Santa has been good to you if you’re reading up on this recipe.
If there’s ever a debate as to what you should make from my site, this is the one. Or if you’re stressing over what to make as a special treat for Christmas morning, DIY Christmas gifts or holiday parties…this is the one.
You guys, please, I beg of you, make these cute little logs of biscotti Christmas lovin. They will warm your heart up with nostalgia and make your house smell like Santa’s comin to town. Literally.
I know biscotti can get a bad rap because it seems like it would be a complicated thing to tackle, but believe me it’s not at all! My number one tip for surviving the holiday stress is to not take on more than you can handle. Simple, familiar and good quality recipes are the key to making your Christmas to-cook list a happy place.
And this biscotti fits the profile perfectly! The only minor downsides to the recipe is forming the dough into a nicely shaped log, waiting for it to bake and waiting for them to cool. In hindsight these really aren’t major issues, and the minute you dunk these babies in your coffee or see your loved ones light up with joy after one bite, you will undeniably worship me for making you bake these 😉 Just follow the step by step direction in the recipe card and you will be golden!
If I haven’t done my job to convince you of this yet, let me just say this has been my go-to biscotti recipe two years in a row. My family goes CRAZY for it and last Christmas I ended up busting out 6 batches because of the demand. No exaggeration.
The only thing I changed this year was the eggnog glaze. Instead of using powdered sugar and eggnog, I used melted white chocolate and a touch of eggnog to get a thick “frosting” glaze. That topped with Christmas sprinkles gives it a slight sugar cookie effect…no complaints here!
This is hands down my all time favorite way to celebrate the Christmas spirit. Baking this biscotti becomes this romantic thing for me in the kitchen. My body fills up with so much love and this giddy feeling takes over me as my house fills up with a hazelnut eggnog aroma.
If I could mail out a batch of these to all my readers, I SO would but instead I give you the recipe so you can get that giddy Christmas feeling as well.
And P.S. These are 100% vegan friendly as long as you use vegan chocolate chips and vegan eggnog! A great way to impress all your hipster friends 😉
White Chocolate Eggnog Biscotti
- Yield: 16 eggs 1x
Ingredients
Biscotti
- 1/2 cup hazelnuts, roughly chopped
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1/2 cup raw cane sugar
- 2 tsp nutmeg
- 1 tsp cinnamon
- Sea salt to taste
- 1.5 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup eggnog*
- 1/2 cup white chocolate chips
Eggnog Glaze
- 1 cup white chocolate chips (or 8 oz. white chocolate bar)
- 3 Tbsp eggnog*
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees farenheit. If you haven’t alread done so, roughly chop your hazelnuts then place them on a parchment lined baking sheet and roast them in the oven for 5-7 minutes. Once done, set aside to cool.
- In a large bowl combine your flours, sugar, spices, baking soda and baking powder. In a seperate bowl blend melted coconut oil, or butter, eggnog and vanilla extract. Pour your wet ingredients into the dry and mix with a wooden spoon. Fold in your white chocolate chips and hazelnuts then knead your dough for a few minutes.
- Form dough into two large balls and place on a large baking sheet. If your baking tray is large enough you can bake both on the same tray, or bake in batches. Press down on the balls and shape into a large log. You may use a small rolling pin to help you with this step. The log should be about 8 inches long and 1/2 an inch thick. You can use any ruler to help you measure.
- Bake the biscotti for 25 minutes then remove from the oven and allow to cool for 5 minutes. Make sure you keep the oven on because the biscotti will still need to cook.
- Gently cut logs of biscotti into about 8 pieces per log. Be very careful during this step because the biscotti will be very fragile at this point. After cutting into logs, turn biscotti over so they are sitting upright and bake for 8 minutes. Flip over to the other side and bake for an additional 8 minutes.
- Remove from the oven and allow the biscotti to cool on the baking sheet for atleast 5 minutes.
- Transfer biscotti to a cooling rack then begin to make your eggnog glaze. Heat 3 Tbsp of eggnog in a skillet over medium heat and just before it boils, turn off heat and stir in white chocolate chips, whisking vigorously until a thick mixture forms. Mix in cinnmaon then once biscotti has completely cooled frost the biscotti with the white chocolate glaze, or dunk each side into glaze and allow to set.
- Store in an airtight container at room temperature.
Notes
- Makes 16 logs.
- *I used California Farms Eggnog, made with almond milk. I highly reccomend this eggnog, but any eggnog will work. If vegan, use vegan chocolate chips and almond milk based eggnog.