Cashews, cherries and chocolate makes a perfect biscotti to serve with coffee.
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1/2 cup Land O Lakes® Butter, softened
1 cup sugar
2 large Land O Lakes® Eggs
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews
1 cup mini semi-sweet chocolate chips
1 (5.5- to 6.0-ounce) package (1 1/4 cups) dried tart cherries, chopped
1 1/2 cups mini semi-sweet chocolate chips
1 tablespoon shortening
Substitute your favorite nut or dried fruit.
Combine butter and sugar in large bowl; beat at medium speed until creamy. Add eggs and almond extract; continue beating until well mixed. Add flour, baking powder and salt. Beat at low speed until just mixed. (Dough will be sticky.) Stir in cashews, 1 cup mini chocolate chips and cherries.
Reduce oven temperature to 300°F. Cut logs into 3/4-inch diagonal slices with sharp serrated knife. Place slices cut-side down onto ungreased cookie sheets. Bake 10 minutes; turn slices. Continue baking 14-16 minutes or until edges are golden brown and crisp. Cool completely.
Combine 1 1/2 cups mini chocolate chips and shortening in small shallow microwave-safe bowl. Microwave, stirring every 15 seconds, 60-90 seconds or until chips are melted.
Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
Divide dough into thirds. Shape into 3 (12-inch) logs. Place logs, 3 inches apart, onto prepared cookie sheet. Flatten each log to 1 1/2-inches in width.
Bake 20 minutes or until lightly browned and set. Cool 15 minutes on cookie sheet.
Dip bottom of each biscotti in melted chocolate, scraping excess off against edge of bowl. Place biscotti slices upright on parchment or wax paper-lined tray; let stand until chocolate is set.