These delightful and slightly crumbly biscotti are like a grown-up peanut butter cookie.
- Portion size 72 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 1.0
