Recipe courtesy of Rachael Ray
Peanut- Carob Isabooscotti
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- Level: Easy
- Total: 50 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 35 min
- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 214
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 2 mg
- Sodium
- 89 mg
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 35 min
- Yield: 16 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 214
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 2 mg
- Sodium
- 89 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
- Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
- Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
