We are biscotti lovers. I love nothing more than brewing a fresh pot of coffee in the morning on the weekend and dunking in a fresh biscotti. I made this one for a family party a few months ago and forgot to blog about it! It was a big hit, but definitely was not peanut-y enough. I did not add the peanuts and the next time I make these, I definitely will because it needed that for a peanut-boost.
Peanut Butter and Chocolate Chip Biscotti
adapted from Food Network
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 semi-sweet chocolate chips or chunks
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. 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.
