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.
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.
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.
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