PREP TIME: 10 MIN | COOK TIME: 40 MIN | TOTAL TIME: 50 MIN

This Eggnog Biscotti is something I look forward to making every year. No one will even know that they’re healthier than most biscotti, because they’re made with whole wheat flour.

Makes 24 servings

INGREDIENTS

● 2 cups all-purpose flour, divided
● 1 cup whole wheat flour
● 1 teaspoon baking powder
● 3⁄4 teaspoon salt
● 1⁄4 teaspoon nutmeg
● 1⁄2 cup butter
● 1⁄2 cup brown sugar
● 2 large eggs
● 1⁄4 cup lowfat eggnog
● 1⁄4 teaspoon rum extract
Glaze
● 1⁄4 cup lowfat eggnog
● 1 cup powdered sugar (more or less depending on your tastes)

DIRECTIONS

1. In a medium bowl, combine 11⁄2 cups all-purpose flour, the whole wheat flour, baking powder, salt, and nutmeg.
2. Cream together the butter and brown sugar.
3. Add the eggs, eggnog, and rum extract.
4. Mix together the wet and dry ingredients. (You many need to use your hands to knead it together.)
5. On a floured surface, roll dough into a log—about 3⁄4 inches high and 4 inches wide.
6. Place on a greased pan and bake at 350°F for 30 minutes.
7. Remove, then set aside until it’s cool enough to handle—about 5 minutes.
8. Slice into 1-inch wide servings.
9. Turn the slices on their sides, then cook for another 10 minutes.
10. While the biscotti is cooling, make the glaze.
11. In a small bowl, mix together all ingredients for the glaze.
12. Drizzle the glaze over the biscotti, then set aside in a cool place until ready to serve.

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