Recipe

Peanut Butter And Chocolate Biscotti Recipe


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Ingredients
  • 2 1/2 c all-purpose flour .
  • 10 tbsps unsalted butter (1 stick plus 2 tbsps) .
  • 3 large eggs .
  • 1 1/4 c dry roasted peanuts .
  • 2 3/4 tsps baking powder .
  • 1 1/4 c sliced dark chocolate or semisweet chocolate chunks (about 6 oz) .
  • 1 1/4 c sugar .
  • 1/2 tsp fine salt .
  • 1/2 c smooth natural-style peanut butter, room temperature .
  • 2 tsps pure vanilla extract

Directions
  • Step #1 Position racks evenly in the oven & preheat to 350 degrees.
  • Step #2 Line 3 baking sheets with parchment paper.
  • Step #3 Melt the butter over med-heat/flame, swirling the pan every once in awhile.
  • Step #4 Continue to cook this until the butter browns, about 5 mins.
  • Step #5 Let cool slightly.
  • Step #6 Whisk the flour, baking powder & salt together In a large-ish bowl.
  • Step #7 Beat the eggs in a medium bowl (an electric mixer is easier than an egg-beater, but either one will do) until light & pale yellow, about 2 mins.
  • Step #8 Gradually add the sugar while beating.
  • Step #9 Then slowly add the butter & vanilla until evenly mixed, about 30 seconds more.
  • Step #10 Add the peanut butter & mix until mixd.
  • Step #11 While mixing slowly (here you' almost have to have an electric mixer, or a kitchen helper!), in 2 additions, add the dry ingredients to the wet, mixing just until absorbed.
  • Step #12 Fold in the peanuts & chocolate pieces.
  • Step #13 Divide the dough evenly into thirds & put each portion in the center of a baking sheet.
  • Step #14 Shape the dough with slightly wet hands into logs about 2 inches wide & 15 inches long.
  • Step #15 Bake until set & brown around the edges, 25 to 30 mins.
  • Step #16 Rotate the pans--top to bottom & front to back--about half way though.
  • Step #17 Cool on the baking sheets for about 10 mins.
  • Step #18 Lower the oven to 325F degrees.
  • Step #19 Carefully transfer the logs to a cutting board.
  • Step #20 Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies.
  • Step #21 Place biscotti with one cut side down on the baking sheets.
  • Step #22 Bake until crisp, about 8 mins.
  • Step #23 Turn the cookies over & bake this until golden brown, about 8 mins more.
  • Step #24 Cool biscotti on the baking sheets.
  • Step #25 Serve.
  • Step #26 Store cookies in a tightly sealed container for up to 3 days.
  • Enjoy the Peanut Butter & Chocolate Biscotti recipe

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Dessert / Cookies
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