Eggnog Biscotti           

Ingredients:
1 1/2-3 dozen biscotti
1 hour 15 minutes 15 minutes prep
1 cup unsalted butter, melted
1 1/2 cups sugar
1 orange, zest of, finely minced
1/2 teaspoon orange oil or 1 teaspoon orange extract
1 tablespoon pure vanilla extract
3 eggs
2 egg yolks
1/4 teaspoon cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon mace
1/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 cup heavy cream or evaporated milk
4 cups all-purpose flour
Garnish
egg yolks or eggs, to glaze
confectioners' sugar or more nutmeg or granulated sugar, for dusting
4 ounces white chocolate, melted, for coating biscotti
coarsely chopped graham cookie crumbs (optional)
 

Directions:
Preheat the oven to 350°F Line a large baking sheet with parchment paper.
In a food processor, blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace 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, if desired, or a beaten egg, and then sprinkle on sugar and a dusting of more nutmeg.

Bake until set and browned, about 45 minutes.
Cool well, and then slice into diagonal cookies about 1/2 inch wide.
Place back in the oven, reduce the temperature to 325 F, and bake until crisped, about 15 per side.
Cool well and then glaze one side of each cookie with melted white chocolate.
Garnish with crushed graham cookies crumbs on one edge, if you so desire.