AMAZING PEANUT BUTTER CUP BISCOTTI
My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar. Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti. Wrapped in cellophane bags, they are perfect for bake sales.
Provided by SHORECOOK
Categories Desserts Cookies Biscotti Recipes
Time 2h40m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper.
- Mix the milk and vanilla extract together in a small bowl; set aside.
- Combine the flour and baking powder in a separate bowl.
- Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
- Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Fold in the peanut butter chips; mixing just enough to evenly combine.
- Divide the dough into 4 equal parts.
- Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
- Transfer the dough pieces onto the prepared baking sheets.
- Bake in the preheated oven until firm to the touch, about 25 minutes.
- Place biscotti loaves on wire racks to cool.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Cut each loaf into 1/2-inch slices.
- Return the slices to the baking sheets with the cut sides up.
- Bake in the oven until biscotti are dry, about 10 minutes on each side.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
- Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 31.6 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 115.5 mg, Sugar 19 g
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Make and share this Peanut Butter and Chocolate Biscotti recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h25m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Whisk the flour, baking powder and salt together in a large bowl.
- Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
- While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
- Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
- Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.
Nutrition Facts : Calories 1323, Fat 85, SaturatedFat 32.9, Cholesterol 172.7, Sodium 954, Carbohydrate 125.8, Fiber 13.3, Sugar 55.5, Protein 34.6
PEANUT BUTTER-CHOCOLATE BISCOTTI
A blend of cocoa powder and chopped semi-sweet chocolate gives these peanut butter biscotti their chocolatey appeal.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix peanut butter and butter in large bowl with mixer until blended. Add sugar, cocoa powder and baking powder; beat until light and fluffy. Add eggs and vanilla; beat until blended. Add flour; mix well. Stir in chocolate.
- Place dough on lightly floured surface; divide in half. Shape each half into 9-inch-long roll. Place rolls, 3 inches apart, on baking sheet; flatten rolls slightly to about 2 inches wide.
- Bake 20 to 25 min. or until toothpick inserted near centers comes out clean. Cool on baking sheet 1 hour.
- Heat oven to 325°F. Remove rolls to cutting board. Cut each roll diagonally into 1/2-inch-thick slices, using serrated knife. Place on baking sheets. Bake 10 min. Turn over; bake 10 min. or until dry and crisp. Cool on wire racks.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER BISCOTTI
Make and share this Peanut Butter Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 36 Biscotti
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
- Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
- Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
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