November 22, 2021
I try my best to keep our biscotti glass full, but I am not always successful. I enjoy offering a cookie or two to the family who stop by for a quick coffee, and my husband enjoys nibbling on a couple after dinner. Most of my biscotti are more traditional, simple recipes that use almonds, but I recently came across these chocolate peanut butter cookies and just had to try them. Because who doesn’t love the combination of peanut butter and chocolate? I loved these cookies as much as my grandchildren, although my Italian husband initially wrinkled his nose when I offered them to him. However, he liked them after trying them!
These biscotti are firm enough to dip in your morning cappuccino, but not so hard that you can’t enjoy a (or two) on your own without breaking your teeth. I found these cookies just crumbled a little when I cut them, and on my second try I found the cookies to cut a lot easier if you chop the peanuts before mixing them into the batter. Don’t worry if the cookies do not appear crispy after baking for the recommended time as they will become crispy as they cool.
Deborah Mele 2021
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
3 cups all-purpose flour
2 3/4 teaspoons of baking powder
Pinch of sea salt
3 large eggs
1 1/4 cups of sugar
2 teaspoons of vanilla extract
1/2 cup smooth peanut butter
1 cup roasted peanuts, roughly chopped
1 1/4 cups chopped dark chocolate (about 6 ounces)
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Melt the butter in a small saucepan until it just begins to brown and then let it cool for 5 minutes.
- Mix the flour, baking powder and salt in a bowl.
- In another bowl, beat the eggs on medium speed with an electric hand mixer for about 3 minutes until light.
- Add the sugar and keep beating until blended.
- Add the melted butter and vanilla and beat until smooth, then add the peanut butter and mix until blended.
- Add the dry ingredients to the wet ingredients in two servings until they are mixed.
- Stir in the peanuts and chocolate.
- Place the biscotti batter on a lightly floured surface and knead by hand for one to two minutes until the batter is smooth.
- Divide the dough in half and shape each half into a long block of wood about 3 inches wide.
- Bake until the logs feel firm, about 30 minutes, then remove from the oven and let cool on the baking trays for 10 minutes.
- Lower the oven to 325 degrees F. then use a serrated knife to cut each log into 1/2 inch thick slices.
- Place the slices side by side on the baking sheet and bake for about 8 minutes.
- Turn cookies over and bake for another 7 to 8 minutes.
- Take the biscotti out of the oven and let them cool to room temperature.
- Store cookies in an airtight container.
Adapted from Food Network Kitchen
Serving size: 1
Amount per serving:
Calories: 225Total fat: 12gSaturated fatty acids: 5gTrans fat: 0gUnsaturated fat: 6gCholesterol: 30mgSodium: 100mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 5g