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.
Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
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.
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.
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.
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.
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