Peanut Butter Biscotti
photo by mikey ev
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
36 Biscotti
ingredients
- 650.62 ml flour
- 414.03 ml sugar
- 4.92 ml baking powder
- 2.46 ml salt
- 3 eggs, beaten
- 78.78 ml peanut butter
- 59.14 ml water
- 295.73 ml roasted unsalted peanuts
directions
- Preheat oven to 350°F.
- In a large mixing bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
- Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
- Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
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Reviews
-
Made these to use with the chocolate fountain the boys gave me for Christmas. Wonderful, rich flavor. I cooked them a little too long the 2nd time, so they were really crunchy; however, with the addition of the chocolate coating from the fountain, they were perfect. Will definitely be making these again!
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Tweaks
-
Because peanut butter is one of my big faves, I tried these last weekend 8/20/06 and they are delicious. I also substitute 3/4 cup of the flour with whole wheat flour and they came out fine. I also used unbleached flour, and Adam's chunky peanut butter. Delicious. I must note, however, that 40 minutes at 350 actually burned one of the logs' bottom [however, I just sliced that off and proceeded to bake the cut slices.] Watch those logs as they bake! I would say that it only needed about 20 minutes rather than 40. The other two logs were fine, so the rack level may have had something to do with it also. They are delicious! Thanks
RECIPE SUBMITTED BY
Barb G.
Sonora, California