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.
Heat oven to 350°F. Line 2 large cookie sheets with parchment paper; set aside.
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.
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.
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.
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.