Peanut Butter And Chocolate Biscotti
21
- Makes30 to 35 cookies
(Photo: Erik Putz)
Peanut butter and chocolate, in biscotti form.
Ingredients
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
3 tbsp unsalted butter, at room temperature
1/4 cup natural peanut butter
1 cup granulated sugar
2 eggs
2 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup finely chopped peanuts
Instructions
PREHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
BEAT butter with peanut butter and sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in semi-sweet chocolate chips. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min.
DIP one side of biscotti into melted semi-sweet chocolate, scraping off any excess. Firmly dip into finely chopped peanuts. Let stand until chocolate is firm.
STORE in an airtight container up to 1 week or freeze up to 1 month.
Get more of our best biscotti recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.