Peanut Butter Biscotti

by Everything Biscotti
(Varna, Illinois)

PEANUT BUTTER CUP BISCOTTI

From the Everything-Biscotti.com recipe collection
By Dave Pasakarnis
Peanut Butter Cup Biscotti


I love peanut butter and chocolate………or is it chocolate and peanut butter, WELL actually, chocolate and any kind of nut.

One of my favorite candies is “peanut butter cups” so I decided to make a biscotti the tasted like peanut butter cups and this is what I came up with.


To get a stronger peanut butter flavor I used peanut butter powder, because just adding more peanut butter makes for very messy dough. This dough is not as dry as a lot of biscotti dough, which makes it easier to roll and flatten. I baked the log on a silicon baking sheet to keep the pans from becoming a mess.

The first time I made Peanut Butter Cup Biscotti, I took them to a family party and they were a hit. That's also where I found out the my oldest son’s new wife loved peanut butter cups too.

SOoooo!

Guess what she will be getting for her birthday!



Peanut Butter Cup Biscotti Recipe

Ingredients:

2/3 cup dry or honey roasted peanuts chopped
1/3 cup light creamy peanut butter
¼ cup brown sugar, packed
½ cup granulated sugar
3 large eggs
2 tablespoons peanut butter powder
1 tsp vanilla extract
2 cups plus 2 tablespoons all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp Salt
10 oz of melting chocolate, dark or milk as you prefer.


Directions:

Place oven rack in center of oven and preheat your oven to 350 degrees F.
Line baking sheet with parchment paper or spray with nonstick spray, set aside.
In a bowl beat peanut butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. An electric mixer works well for this.
In a large bowl add flour, baking powder, baking soda, , peanut butter powder, salt and chopped peanuts and stir by hand until well combined.
Add wet mix to dry mix and blend by hand until just combined.
On a lightly floured surface, divide the dough in half, and then shape each half into an 8" log.
Place logs on prepared cookie sheet, spacing 2" - 3" apart, then flatten each into a half cylinder about 3" in wide.
Bake for 25 - 30 minutes until firm and starting to crack on top. Reduce oven to 275 degrees F.
Cool in pan, until cool enough to handle. Transfer to cutting board and cut each log diagonally into ½" thick slices using a sharp serrated knife.
Place biscotti cut side down on baking sheets and return to oven for 30 minutes, turning over half way through the bake
Remove from oven and cool completely on wire racks.
Melt chocolate in microwave or double boiler
Dip bottom side of Biscotti in chocolate and place on wax paper.
Cool completely and store in air tight container to keep fresh.