Chocolate Peanut Butter Biscotti

What can we say about biscotti that we haven't already covered?

Alright quick review for the newbies.  Look alive, this is gonna be fast.

Ok, so one and MOST IMPORTANTLY, biscotti are NOT cookies.  Because if they were cookies you couldn't eat them at breakfast perched so elegantly on the edge of your coffee cup.  

No, if they were cookies, you'd get weird looks.  Weird slash jealous looks.  Like that "who does that girl think she is eating a cookie for breakfast and why can't I have that kind of self confidence and chutzpah?" look.

But they're not cookies.  So don't worry.

Two!  Chocolate and peanut butter should be combined whenever possible, wherever possible.  

Ok so that one is less of a biscotti specific commentary and more of a fundamental life lesson, a mantra, a governing principle that guides us through life daily.

So wait, what more can we really say about an any time of day non-cookie that you can be openly consumed in public sans judgmental slash envious looks that also contains the all powerful and generally most important flavor profile combination ever created?

Um...er...make them.

Chocolate Peanut Butter Biscotti
Makes about 28 cookies
Adapted from Peanut Butter & Co

Print Recipe 

3 cups flour

2 teaspoons baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons unsalted butter, softened
3/4 cup smooth peanut butter
1 cup sugar
1 tablespoon vanilla extract
3 eggs

In a large bowl, mix together the flour, baking powder, and salt in a large bowl.  Add the chocolate chips and set aside. 

   

In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, peanut butter, sugar and vanilla.  Add the eggs, one at a time, until they are well incorporated. Slowly add the dry ingredients to the wet, mixing until fully incorporated.  Cover bowl with plastic wrap and chill in the fridge for 20 minutes.

While the dough is chilling preheat oven to 350 F.

   

Using your hands, shape chilled dough into 2 4 by 10 inch logs and place on an ungreased baking sheet.  Bake until pale golden, 25-30 minutes.

   

Remove biscotti from the oven and transfer pan to a wire rack to cool for 20 minutes.  Reduce oven temperature to 300 F.

   

Once cool, use a very sharp serated knife to cut the logs into slices about 3/4 inch thick. Place the slices cut side down on the cookie sheet and bake, turning once, until crisp, an additional 7-9 minutes on each side.

     

These cookies will stay fresh for 3 to 4 months if kept in an airtight container.

Comments

[Gail B]

Yummmmm! those look amazing! Let me know if you need my address to send some my way ;)

[Jessica@AKitchenAddiction]

I agree. . chocolate and peanut butter should be combined whenever possible! Love these!

[Food Lover]

So now I get it, they are NOT cookies thanks to you :D nice post I loves it, the recipe sound yummy thanks for sharing :)