Two fall favorites, apples and caramel, come together to make a perfect treat to have with or without coffee.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped dried apples
1/2 cup chopped pecans
1 cup powdered sugar
3 tablespoons Land O Lakes® Butter, softened
3 tablespoons caramel ice cream topping
1 teaspoon vanilla extract
2 to 3 teaspoons milk
*Substitute your favorite nut.
Combine 1/2 cup butter, sugar, brown sugar, cinnamon and nutmeg in large bowl; beat at medium speed until creamy. Add eggs and 2 teaspoons vanilla; continue beating until well mixed. Add flour, baking powder and salt. Beat at low speed until just mixed. (Dough will be sticky.) Stir in dried apples and pecans.
Bake 20-25 minutes or until logs are lightly browned and set. Cool 10 minutes on cookie sheet.
Carefully move logs to cutting surface. Using serrated knife, carefully cut logs diagonally into 1/2- to 1-inch slices. Place slices cut-side down onto other prepared cookie sheet. Continue baking 12-14 minutes, turning once, until edges are lightly browned on both sides. Remove from cookie sheet to wire cooling rack placed over waxed paper; cool completely.
Heat oven to 350°F. Line 2 large cookie sheets with parchment paper; set aside.
Turn dough out onto lightly floured surface; divide dough in half. Shape each half into 12-inch log. Place logs, 3 inches apart, onto 1 prepared cookie sheet. Flatten each log to 2 inches wide.
Combine powdered sugar, 3 tablespoons butter, caramel topping and 1 teaspoon vanilla in medium bowl; mix well. Add enough milk for desired glazing consistency. Drizzle glaze over 1 side of each biscotti.
When slicing the biscotti, go slowly and let the serrated knife do the work.
A perennial favorite with a cup of coffee these biscotti recipes are perfect for any season.