Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
• In a separate large bowl, beat the eggs and sugar until pale and fluffy.
• Add the eggnog and vanilla extract to the egg mixture and mix until combined.
• Gradually fold the dry ingredients into the wet mixture until a dough forms, then stir in the toasted almonds.
• Shape the dough into two logs about 10 inches long and place them on the prepared baking sheet.
• Bake the logs for 25 minutes, then remove and let cool for 10 minutes.
• Slice the logs diagonally into 0.75 inch thick slices and lay them cut side down on the baking sheet.
• Bake the slices for an additional 15 minutes until golden and crisp.
• Allow biscotti to cool completely before serving or storing.