Double Peanut Biscotti
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These delightful and slightly crumbly biscotti are like a grown-up peanut butter cookie.
This recipe makes 72 servings
| Nutritional Info | |
|---|---|
| Per cookie: | - |
| cal | 79 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| folate | 6% |
Ingredients
-
3 eggs
1 cup packed brown sugar
1/2 cup butter, melted
1-1/2 tsp vanilla
2/3 cup crunchy peanut butter
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup peanut butter chips
4 oz semisweet chocolate, melted
Preparation:
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.)
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.)
Source: Canadian Living Special Issue: Home for the Holidays 2008
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