Double Peanut Biscotti
21 people added this to their Recipe Box
These delightful and slightly crumbly biscotti are like a grown-up peanut butter cookie.
Servings: 72 cookies
Ingredients:
Cherry Almond White Chocolate Biscotti (top) and Double Peanut Biscotti (bottom)
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1-1/2 tsp (7 mL) vanilla
2/3 cup (150 mL) crunchy peanut butter
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) peanut butter chips
4 oz (125 g) 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.)
Additional Information
-
This recipe is part of Canadian Living's 60-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, crafts, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 60-Day Holiday Countdown.
Tags:
Cookies-Bars-Squares; Eggs; Sugar/Sweets; Nuts; Grains; Chocolate; Christmas; Italian; Bake;
Source
Canadian Living Special Issue: Home for the Holidays 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »