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    You are in: Home / Recipes / Peanut Butter and Chocolate Biscotti Recipe
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    Peanut Butter and Chocolate Biscotti

    Peanut Butter and Chocolate Biscotti. Photo by HokiesMom

    1/5 Photos of Peanut Butter and Chocolate Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    Annacia's Note:

    The biscotti for all ages--perfect for dunking in milk, espresso or whatever you please.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
    2. 2
      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.
    3. 3
      Whisk the flour, baking powder and salt together in a large bowl.
    4. 4
      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.
    5. 5
      While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
    6. 6
      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, 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.
    7. 7
      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.

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    Ratings & Reviews:

    • on January 06, 2014

      Great recipe. A little trick is to place cut pieces on a oven proof cooling rack. Place in oven bake 8 minutes. No need to turn and repeat.... Both sides baked at once. Take cooling rack out of oven cool. Drizzle white chocolate over bars. Let cool. Store in a ziplock bag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2011

      55

      Okay I have a huge complaint - you did not put enough warning on this recipe to show how addictive these are! I started sampling after the first round of baking and then after the 2nd round I could not wait for them to cool completely because I sampled some "crumbs". Oh my these are absolutely heavenly. Not overly sweet at all - nice peanut/peanut butter flavor - crisp and fabulous dunked in my coffee morning, noon & night (yep I tried all times to make sure they were worthy of 5 stars!) Annacia - cannot thank you enough for sharing this delicious biscotti recipe in Went to the Market Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009

      45

      Next time I will try pecans or walnuts instead of the peanuts for a change. These were really good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Peanut Butter and Chocolate Biscotti

    Serving Size: 1 (1456 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1322.9
     
    Calories from Fat 764
    57%
    Total Fat 84.9 g
    130%
    Saturated Fat 32.8 g
    164%
    Cholesterol 172.6 mg
    57%
    Sodium 953.9 mg
    39%
    Total Carbohydrate 125.8 g
    41%
    Dietary Fiber 13.2 g
    53%
    Sugars 55.4 g
    221%
    Protein 34.6 g
    69%

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