Peanut Butter and Chocolate Biscotti
From Food Network Kitchens
The biscotti for all ages--perfect for dunking in milk,
espresso or vin santo.
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 40 minutes
Cook Time: 45 minutes
Yield: about 5 dozen cookies
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 fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about
6 ounces)
Instructions
Position racks evenly in the oven and preheat to 350 degrees
F. Line 3 baking sheets with parchment paper.
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.
Whisk the flour, baking powder and salt together in a large
bowl.
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.
While mixing slowly, add the dry ingredients to the wet, in 2
additions, mixing just until absorbed. Fold in the peanuts and chocolate
pieces.
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.
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. Serve.
Store cookies in a tightly sealed container for up to 3 days.
~To get something you never had, you have to do something you never did.
-Sugar
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