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Peanut Butter And Chocolate Biscotti

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Ingredients

Adjust Servings:
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)

Nutritional information

1323
Calories
764 g
Calories From Fat
85 g
Total Fat
32.9 g
Saturated Fat
172.7 mg
Cholesterol
954 mg
Sodium
125.8 g
Carbs
13.3 g
Dietary Fiber
55.5 g
Sugars
34.6 g
Protein
1456g
Serving Size

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Peanut Butter And Chocolate Biscotti

Features:
    Cuisine:

    Do you use salted or unsalted peanuts?

    • 105 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Peanut Butter and Chocolate Biscotti, The biscotti for all ages–perfect for dunking in milk, espresso or whatever you please , Do you use salted or unsalted peanuts?, 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


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    Steps

    1
    Done

    Position Racks Evenly in the Oven and Preheat to 350 Degrees F. Line 3 Baking Sheets With Parchment Paper.

    2
    Done

    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
    Done

    Whisk the Flour, Baking Powder and Salt Together in a Large Bowl.

    4
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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