atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
Let butter, eggs and eggnog stand at room temperature 30
Preheat the oven to 350\u00b0F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
Let batter stand 2 minutes and then spoon out onto the baking sheet.
Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg.
Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
Reduce oven temperature ...
Make eggnog creme anglaise: in med saucepan,
poon, drizzle over the cooled biscotti.
*We fresh mill our
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
1/4 cups of eggnog, then stir this into the
dding half the eggnog. Stir in the remaining eggnog so it forms
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier