Makes 30 medium biscotti
 
2 cups unbleached all-purpose flour
1 tsp. baking powder
¾ cup sugar
1 ½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. salt
¼ cup canola oil
½ cup eggnog
1 tsp. vanilla
½ cup whole pecans or other nuts (optional)
 
Preheat oven to 350 degrees F (150 degrees C).
Lightly grease a baking sheet or line it with parchment paper.
In a large bowl, mix together flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves and salt.
Make a well in the center of the dry ingredients and stir in canola oil, eggnog and vanilla and with your hands until dough starts coming together. Add the nuts, if using and incorporate until combined.
On a lightly floured board divide dough in half and shape into two logs, 2½ x 12 inch each, about ½ inch high.
Bake 20 minutes at 350 degrees, until logs are firm to touch. Place baking sheet on wire rack to cool for 15 minutes.
Move cookies to a cutting board using two spatulas. Using a serrated knife, cut each log on a diagonal into approximately ½ inch wide slices.
Place the slices round side facing up on baking sheet and return to the oven for 10 minutes.
Cool completely before drizzling the glaze on top
 
Glaze:
¾ cup powdered sugar
1 Tbsp. eggnog
¼ tsp. ground cinnamon 
 
In a small bowl whisk together powdered sugar, eggnog and cinnamon. Using a fork, drizzle glaze on top. Let biscotti set until glaze hardens. 
 
Store biscotti at room temperature in an air tight container for up to two weeks or freeze up to 6 months.