Peanut Butter and Chocolate Biscotti

Submitted by Annacia

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

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Yields: 5 dozen

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 salt
• 3 large eggs
• 1 1⁄4 cups sugar
• 2 teaspoons pure vanilla extract
• 1⁄2 cup smooth natural-style peanut butter, room temperature
• 1 1⁄4 cups dry roasted peanuts
• 1 1⁄4 cups chopped dark chocolate (about 6 ounces) or 1 1/4 cups semisweet chocolate chunks (about 6 ounces)

directions

1. Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
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. Whisk the flour, baking powder and salt together in a large bowl.
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. 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. 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. 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.

Reviews

[ellennewwave]

Do you use salted or unsalted peanuts?

 

[yaiyai10]

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.

 

[HokiesMom]

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.

 

[WiggiesStickeyRibs]

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

 

[Barb G.]

Simply Delicious, In fact my DH said, Damn these are good. I think that browning the butter adds a lot of flavor.I used semisweet chocolate chips,real soon I am making them using the dark chocolate. I make a lot of Biccotti's every year at Christmas for gifts & for my family to enjoy. this recipe is added to my list. Thank you Annacia!