Peanutbutterandchocolatebiscotti Recipes

PEANUT BUTTER AND CHOCOLATE BISCOTTI

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, about 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. Serve.
• Store cookies in a tightly sealed container for up to 3 days.

CHOCOLATE PEANUT BUTTER CUP BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Chocolate dough: In a medium bowl, mix together flour, baking powder, salt, and cocoa. Set aside.
• 3. Cream together butter and sugar.
• 4. Add eggs one at a time; mixing well after each addition.
• 5. Add 1/3 of the flour mixture at a time to the creamed mixture mixing well after each addition.
• 6. The dough will be stiff.
• 7. For peanut butter dough: In a medium bowl, mix together flour, baking powder, and salt. Set aside.
• 8. Cream together peanut butter and sugar.
• 9. Add eggs one at a time mixing well after each addition.
• 10. Mix in 1/3 of flour mixture at a time, mixing well after each addition. Note: You may not have to add all of the flour. Dough will be dry.
• 11. If it is too dry and crumbly, knead in a tablespoon (more or less) of water until the dough just comes together.
• 12. Divide both the chocolate and the peanut butter dough into 2 equal halves.
• 13. On a floured surface (I use cocoa), shape half of the chocolate dough into a flat rectangle, about 15 inches long and 5 inches wide.
• 14. Shape peanut butter dough into a log, a little shorter than the chocolate log, and about 2-3 inches wide.
• 15. Place in the middle of the chocolate log and gently fold the chocolate dough up over the peanut butter dough.
• 16. You want to wrap the peanut butter dough completely with the chocolate dough. Repeat with the other dough.
• 17. Place the 2 logs on a parchment lined baking sheet.
• 18. Flatten slightly. You want a log about 15 inches long, 4 inches wide and 1 - 1 1/2 inches high.
• 19. Bake 30 - 35 minutes in a 350 degree oven.
• 20. Remove from oven to a cooling rack and cool for 10 minutes. Reduce oven temperature to 325 degrees.
• 21. Slice diagonally into 1/2" - 3/4" slices.
• 22. Place slices on a parchment lined baking sheet and bake a second time for 20-25 minutes.
• 23. Remove from baking sheet to a cooling rack and cool completely.
• 24. Melt coating chocolate according to package directions.
• 25. Coat one side of cooled biscotti with the chocolate.
• 26. Allow to set. (If you prefer, you could drizzle the chocolate over the biscotti.)

AMAZING PEANUT BUTTER CUP BISCOTTI

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.

LOW CAL PEANUT BUTTER & CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a medium bowl whisk together flour and baking powder.Stir in chocolate chips.
• In another medium bowl beat with electric mixer, beat sugar, peanut butter and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13- by 3- inch log on baking sheets lined with parchment paper.
• Bake log 30 minutes and set aside for 10 minutes. Reduce oven to 300 degrees.
• Cut warm log crosswise on a slight diagonal into 1/2 inch thick slices, about an inch apart on baking sheet and return to oven for 12-15 minutes. Biscotti with be crisp when cooled.

PEANUT BUTTER AND CHOCOLATE BISCOTTI

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.