Peanut Butter and Chocolate Biscotti

This was our first time making biscotti and they were surprisingly easy to make. I used milk chocolate chips rather than dark chocolate. As directed, I separated the dough in 3 equal parts and added peanut butter chips to one batch, peanuts in another and extra chocolate chips to the third batch. They were light and delicious. I will definitely make again.

Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

105

minutes

SERVINGS

60

60

PREP TIME

20

minutes

TOTAL TIME

105

minutes

SERVINGS

60

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • 10

    tablespoons unsalted butter (1 stick plus 2 tablespoons)

  • 2 1/2

    cups all-purpose flour

  • 2 3/4

    teaspoons baking powder

  • 1/2

    teaspoon fine salt

  • 3

    large eggs

  • 1 1/4

    cups sugar

  • 2

    teaspoons pure vanilla extract

  • 1/2

    cup smooth natural peanut butter, room temperature

  • 1 1/4

    cups dry roasted peanuts

  • 1 1/4

    cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Directions

Directions Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. Whisk the flour, baking powder, and salt together in a large bowl. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces. Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes. Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 3 days.

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