Peanut Butter Chocolate Chip Biscotti

​So here it is - the seventh (and final) biscotti recipe.  (For a while anyway.)   This recipe from inthelittleredhouse.blogspot is a doosey and a great way to end biscotti week.  It's more like a dessert than a breakfast cookie but it's delicious - none the less.  Even though I sent these biscotti to my dad for his birthday, this recipe has my mom's name written ALL over it!  (Let's hope dad shares a few.)

Peanut Butter Chocolate Chip Biscotti
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), browned
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 chips

Position racks evenly in the oven and preheat to 350 degrees F.  Line 3 baking sheets with silpat mats or 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. 

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.

​I suggest that you enjoy these biscotti with a tall glass of milk.  (That would be lactose free milk in your case dad.)  I think you'll agree that these biscotti taste just like a chocolate chip peanut butter cookie.  Be careful though - they're addicting.

Ciao!

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