Peanut Butter and Chocolate Biscotti

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
45 min
Level:
Intermediate
Yield:
about 5 dozen cookies

Times:

Prep: 20 min
Inactive Prep: 40 min
Cook: 45 min
Total:: 1 hr 45 min

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Ingredients

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Directions

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.

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Comments & Reviews

recipe Peanut Butter and Chocolate Biscotti
mrs south elgin, IL 12-23-2009
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Easy & delicious
Rated: 5 stars out of 5

If I can make it, anyone can! I used choc. chips instead of chunks.
recipe Peanut Butter and Chocolate Biscotti
connie new castle, PA 12-21-2009
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BISCOTTI RECIPTE...A KEEPER!
Rated: 5 stars out of 5

THIS BISCOTTI RECIPE IS BY FAR, THE BEST ONE I EVER MADE. I'M GLAD I FOUND IT! I DID ADD MORE FLOUR AS I USED EXTRA LARGE... EGGS. MERRY CHRISTMAS!Read more
recipe Peanut Butter and Chocolate Biscotti
Alanna Hamilton, NJ 12-10-2009
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Really yummy
Rated: 5 stars out of 5

These are great. The only thing I did differently was to cut it (before the 2nd bake) with a sharp knife rather than a... serrated knife. For some reason it kept crumbling when I used a serrated knife. If I make these again I will also probably coarsely chop the peanuts since quite a few of them fell out of the baked cookies.Read more
recipe Peanut Butter and Chocolate Biscotti
Song Virginia Beach, VA 11-12-2009
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Husband's Favorite!
Rated: 5 stars out of 5

I made this the other day. It is my husband's favorite biscotti so far. I took away some flour and added cocoa powder. I... used organic crunchy peanut butter. Delicious!Read more
recipe Peanut Butter and Chocolate Biscotti
BEV Bellingham, WA 10-18-2009
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A Real Hit!
Rated: 5 stars out of 5

These are delicious, absolutely delicious. I think about what I would have to pay for these at Starbuck's, and it blows my... mind. They're surprisingly easy to make, FUN to make, and come out perfect. I didn't have the dry roasted peanuts on hand, so I omitted them, and I can say that you don't need 'em. SUPER recipe, thanks!Read more
recipe Peanut Butter and Chocolate Biscotti
Megan Franklin, IN 08-04-2009
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Absolutely Fabulous
Rated: 5 stars out of 5

My family loved this recipe. I reduced the peanuts to about 3/4 cup chopped and about a cup of chopped semi-sweet chocolate... chips. I will definitely make this recipe again.Read more