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Line two baking sheets with parchment paper and preheat the oven to 350F.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until it becomes pale and fluffy, approximately two minutes.
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Then add the eggs, one at a time, mixing until each egg is just incorporated. Pour in the eggnog and rum until the mixture is well-blended.
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In a separate bowl, combine the flour, baking powder, nutmeg, cinnamon, cloves and salt. Whisk together until thoroughly combined.
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Working in small batches, mix a bit of the flour mixture into the eggnog mixture until all of the flour mixture has been added to the eggnog mixture and is well blended. This will produce a sticky, thick dough.
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On a floured work surface, divide the dough in half and shape the dough into a long log-like roll then place one biscotti log on each baking sheet.
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Bake the biscotti logs for 25 minutes until the edges begin to turn a lovely golden brown. Carefully remove the biscotti logs from the baking sheet and transfer them to a wire cooling rack.
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Once the biscotti is cool enough to handle, use a serrated knife to cut the biscotti into half-inch slices. If you have turned the oven off, preheat it again to 350F and set wire cooling racks that are oven-safe on top of your baking sheets then arrange the biscotti slices, cut side up, so that they are not touching one another then bake them again for another 15-25 minutes until they are lightly browned on top.
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Transfer the baking sheets as is, from the oven to the counter to cool completely before glazing. They will continue to harhttp://www.yummly.com/profile/AliceMizer/recommendedden a bit more during the cooling process.
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ou can eat the biscotti, plain like this or glitz it up with a bit of eggnog glaze and white chocolate drizzle and add sprinkles or any other festive flair you desire!
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For the eggnog glaze; in a wide, shallow dish, whisk together the powdered sugar, rum and eggnog until a thick glaze forms. Taste the glaze and add a drop more rum if you like or adjust the flavors to your liking. I love adding just a pinch of salt as it brings out the eggnog and rum flavors a bit more.
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Use a fork to drizzle the glaze over the biscotti and or dip the bottoms of the biscotti in the glaze, allowing all the excess glaze to run off the biscotti and back into the bowl before placing on the parchment lined baking sheets (not the wire racks or you will get a wire rack pattern on the backs of your biscotti) and allow the glaze to set. You can speed the setting process by placing the biscotti in the fridge.
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I also love putting a white chocolate drizzle on my biscotti, so I just use my favorite white chocolate melting candy and follow the directions on the bag then use a fork to drizzle the white chocolate over the tops of the biscotti and dip the bottoms into the glaze.
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If you are going to add sprinkles to either the eggnog glaze or white chocolate, you want to do that immediately after you set the biscotti down to set or they will not adhere to the glaze.
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Store in an airtight container for 2-3 weeks. For more tips about other recipes, visit http://www.acookingmizer.com
