Eggnog Biscotti With Rum Icing

Delicious Eggnog Biscotti

Cookie Ingredients:
1/2 cup (1 stick) butter, softened at room temperature.
1 cup granulated sugar
2 eggs
1/2 cup eggnog, plain or spiked (plus 2 teaspoons of more, if using spiked)
2 teaspoons rum or 1 teaspoon rum extract (only if using plain eggnog)
3 1/4 cups flour
2 teaspoons baking powder
2 teaspoons nutmeg
1/2 teaspoon sea salt

Icing Ingredients:
1 cup powdered sugar
2 - 3 tablespoons eggnog, plain or spiked
1 teaspoon rum or 1/2 teaspoon rum extract (only if using plain eggnog)

Method:
Preheat oven to 350*.  Line 2 baking sheets with parchment paper.
In a large bowl, mix together the butter, sugar and eggs, with an electric mixer, for 1 minute.
Add the eggnog (and rum) and mix just until blended. 
In a separate bowl, Sift together the flour, baking powder, nutmeg and salt. Add in small portions to the blended mixture, mixing well after each addition. 
Divide the dough in half. On a floured surface, pat each half into a roll, 14 inches long. Carefully place the rolls onto the prepared baking sheets. Press the dough to flatten to about 1/2 inch thick. Bake for 10 minutes. Turn and bake for another 10 to 15 minutes, or until golden brown. Carefully move to a cooling rack. While the biscotti is still warm, but cool enough to handle, move to a cutting board. Cut in crosswise slices 1/2 inch thick. Place the slices cut side down on the baking sheets. Return the the oven for 7 to 10 minutes. Turn the slices over and return to the oven for another 7 to 10 minutes, or until lightly browned. 
Place a sheet of waxed or parchment paper under the cooling rack. Return the biscotti slices to the rack to finish cooling.
In a small bowl, stir together the powdered sugar and eggnog. (and rum, or extract, if using plain eggnog) Brush or drizzle onto the tops of each biscotti, allowing excess to drip onto the paper under the rack. Once the icing has set, transfer and store the biscotti in an airtight container. Makes approximately 30 biscotti.

Notes: Before I baked these biscotti, my husband was not very excited, because he had never tasted biscotti that he liked. He was very surprised and gave these cookies high praises for the flavor and texture.

Because I was shipping some of these biscotti overseas, to one of my sons, I did not use eggnog in the icing. I used 1 tablespoon of water and 1/2 teaspoon rum extract instead.