Double Peanut Biscotti Double Peanut Biscotti

Cherry Almond White Chocolate Biscotti 150 Image by: Cherry Almond White Chocolate Biscotti 150 Author: Canadian Living

These delightful and slightly crumbly biscotti are like a grown-up peanut butter cookie.

  • Portion size 72 servings
  • Credits : Canadian Living Special Issue: Home for the Holidays 2008


  • 3 eggs
  • 1 cup packed brown sugar
  • 1/2 cup butter melted
  • 1 1/2 teaspoon vanilla
  • 2/3 cups crunchy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter chips
  • 4 oz semisweet chocolate melted


In large bowl, beat eggs with sugar until smooth; beat in butter and vanilla. Beat in peanut butter. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into egg mixture in 2 additions to form slightly sticky dough. Stir in peanut butter chips.

Divide into thirds. On lightly floured surface, roll each into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten slightly.

Bake in 350°F (180°C) oven until light golden and just firm to the touch, 30 minutes. Let cool on rack for 10 minutes.

Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 325°F (160°C) oven until dry, 25 minutes. Transfer to rack; let cool completely.

With spoon, drizzle melted chocolate over cookies in zigzag pattern; let stand until set, 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per serving: about

  • Sodium 51 mg
  • Protein 2 g
  • Calories 79.0
  • Total fat 4 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 1.0
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Baking & Desserts

Double Peanut Biscotti