Eggnog Biscotti

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1/4 cup eggnog
• 1/2 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• Dash salt
• 3/4 cup confectioners' sugar
• 3 to 5 teaspoons eggnog
• 1 teaspoon dark rum, optional

1. Preheat oven to 375u0b0. Beat butter and sugar until blended. Beat in eggs, one at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).
2. Divide dough in half. On a greased
3. , shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300u0b0. Remove biscotti from pans to wire racks; cool 10 minutes.
4. Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to
5. , cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely.
6. Mix glaze ingredients. Drizzle over biscotti with a spoon.

butter, sugar, eggs, eggnog, vanilla, flour, baking powder, ground nutmeg, salt, sugar, eggnog, dark rum

Taken from www.tasteofhome.com/recipes/eggnog-biscotti/ (may not work)