Peanut Butter Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: cookies

Calories: 540kcal

Author: Lord Byron's Kitchen

A delicious crisp confection that tastes just as good as it looks! Peanut Butter Biscotti is loaded with peanut butter flavour and paired with melted milk chocolate!

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Ingredients

For the Biscotti:

1 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup brown sugar, lightly packed
1/2 cup sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
1/4 cup milk
1 tablespoon baking powder
1 cup peanut butter chips
1/2 cup chopped salted peanuts

For the Garnish:

2 cups milk chocolate chips
1/2 cup chopped salted peanuts

Instructions

For the Biscotti:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, beat together the peanut butter, brown sugar, and sugar until creamy and smooth.
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and incorporate well. Set mixture aside.
In a separate bowl, whisk together the flour and baking powder. Add half of the flour mixture to the peanut butter mixture and beat until incorporated.
Pour in the milk and the rest of the flour mixture. Beat until just mixed through.
Use a wooden spoon or spatula to stir in the peanut butter chips and the chopped peanuts.
Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
Form log into a rectangle shape that is roughly 5" wide and 16" long.
Bake for 35 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 15 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto baking sheet which has been lined with more parchment paper. Slices should be standing up so that both cut sides are exposed. Bake for 20 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.

For the Garnish:

Place the milk chocolate chips in a wide, shallow bowl that is microwave safe. In increments of 20 seconds, melt the chocolate in the microwave on high until smooth and creamy. Stir with a rubber spatula between each increment.
Once melted, dip the bottoms of the biscotti into the chocolate. Set back down on the wire cooling rack and sprinkle with a few chopped peanuts.
Allow the chocolate to fully set and harden.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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