NutNog Biscotti (Cantuccini)

I looove my mornings, especially when it includes a nice warm freshly brewed beverage. In anticipation of the then, upcoming holidays, I stocked up on plant based foods. One item I bought a few times over was almond nog. Some were better than others, and I was left with an abundance of nog. One of the ways I put it to good use, this biscotti-like treat. It went SO well with my morning coffee that I began to feel a little guilty for choosing a second slice over breakfast. BUT hey!…brunch was right around the corner, so no worries about trying to fit it all in.

NutNog Biscotti (Cantuccini)
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins

Leftover almond nog led me to create these biscotti-like treats perfect for dipping into your morning brew. The hint of nutmeg bumps these cookies into a festive bite of bliss.

Course: breakfast, snack, sweet treat
Cuisine: plant based
Keyword: biscotti, cookies, nog, nutmeg
Servings: 16 slices
Author: thecrimsonsink
Nutmeg Filling
  • 1/2 tsp ground nutmeg
  • 1/4 cup coconut sugar
  • 1/3 cup almond flour
  • 2 tbsp plant based butter *refrigerated
  • 1/2 tbsp tapioca flour
Nog Biscotti Dough
  • 2 cups spelt flour *more for dusting
  • 1&1/2 cups almond flour
  • 1/4 tsp cardamon
  • 1/4 tsp ground cinnamon
  • 1&1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup almond nog or alternative nog *plus a little extra to brush over the dough
  • 1 ripe banana, peeled
  • 1/3 cup coconut palm sugar
  • 1 tsp pure vanilla
  • 2 tbsp walnut oil or alternative
Nutmeg Filling
  1. Combine all ingredients, but the butter, into a bowl. Stir well. Add the butter and use a fork or pastry blender to incorporate the butter into the mixture. Set aside in the refrigerator until ready to use.
Nog Biscotti Dough
  1. *Important note – the almond nog I used for this recipe was SUPER sweet, more so than others. Adjustments were made to the amount of sugar added to the dough. Overall, this recipe is lightly sweet – the filling is a nice compliment as well.

  2. Add the banana and nog to a high speed blender. Pulse or blend until smooth. Set aside.
  3. In a large bowl, add the flours, cardamon, cinnamon, baking powder, and sea salt. Stir to combine.
  4. In the standing mixer’s bowl, add the banana/nog mixture, vanilla, oil, and coconut sugar. Turn the mixer on med./low and mix for a couple minutes until everything is combined and smooth.
  5. Slowly add the flour mixture, little by little until it’s all been added and no flour is visible in the dough. Turnoff the mixer, and remove the bowl.
  6. Preheat the oven to 350*F. Prepare a baking sheet with parchment paper.
  7. Dust the counter with a good amount of flour. Drop out the dough onto the dusted counter and form it into a ball. Dust the top of the dough along with a rolling pin. Roll out the dough to about 14x18inches.
  8. Dip a pastry brush in some almond nog, and brush the entire dough’s surface. You want the dough just damp enough so that it will stick to itself, not dripping wet.
  9. Grab the filling from the refrigerator and begin unevenly sprinkling it over the rolled out dough leaving clean about 1/2inch of one long edge, and two short.
  10. Take the long edge where the filling was added right to the edge and carefully begin tucking & rolling it, semi-tightly (similar to a cinnamon bun). *Along the way, if any of the dough is sticking to the counter, gently scrape it with a metal spatula or pastry scraper.
  11. Once fully rolled, pinch and tuck in each end so the filling doesn’t fall out. Carefully transfer the dough log to the prepared baking sheet. *The easiest way I found to transfer the dough was to take the piece of parchment paper, roll to dough on it, and then cradle the dough in the parchment paper & onto the centre of the baking sheet. 
  12. Gently press down evenly along the top of the dough log just levelling it down about 1/4inch so it’s more of an oblong shape rather than circular. Use the pastry brush to brush the dough once more with almond nog sealing the ends and loosening any additional dusting flour.

  13. Place in the oven and bake for about 30mins, or until lightly browning. The dough should feel firm to touch. Be careful not to over bake it as the roll will be difficult to cut. It will also continue hardening as it cools.
  14. *Adjust the oven’s temperature to 325*F for the second half of baking.
  15. Once cool, transfer to a cutting board and diagonally slice it into 3/4inch thick slices. Lay the slices back onto the baking sheet and bake for another 15-25mins, or until the biscotti has dried out to a point where you’re happy with it. Flip the biscotti over halfway through the baking time.
  16. Remove from the oven and allow to cool. Store in an airtight container. Freezes well.
Recipe Notes

~ Outside pieces of the biscotti may break off when cutting it into slices. No worries as they still look (and taste) delicious, especially if you can see that nutmeg centre peeking through! I just toss the extra pieces onto the baking sheet to bake along with the rest and/or eat them.

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