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Cherry Eggnog Biscotti
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2 1/4 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground nutmeg

6 tablespoons Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 teaspoon rum extract

1 cup dried cherries, chopped


1 cup powdered sugar

1/2 teaspoon rum extract

1 to 2 tablespoons milk

How to make

  1. STEP 1

    Heat oven to 325°F. Line ungreased cookie sheet with parchment paper. Set aside.

  2. STEP 2

    Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Add eggs and 1 teaspoon rum extract. Beat at medium speed until well mixed. Stir in cherries.

  3. STEP 3

    Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands. Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared baking sheet; flatten each log to about 2 inches wide. Bake 20-25 minutes or until set. Cool 10 minutes on cooling rack covered with parchment paper.

  4. STEP 4

    Reduce oven temperature to 275°F. Remove logs from parchment; cut into 3/4-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down. Bake 13 minutes. Turn over; continue baking an additional 12-14 minutes or until lightly browned. Remove from cookie sheet. Cool completely.

  5. STEP 5

    Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired consistency. Drizzle glaze over cooled biscotti..

Tip #1

Biscotti means twice-baked. It is the second baking that adds crunchiness to these great dippers and allows for long-term storage with little ill affect. Packaged with coupons or beans from a favorite coffeehouse, they make a great hostess gift or a nice care package for a far-from-home college student studying for exams.

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