Low Cal Peanut Butter Chocolate Chip Biscotti Recipes

PEANUT BUTTER AND CHOCOLATE BISCOTTI

Steps:

• 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.

AMAZING PEANUT BUTTER CUP BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 2 baking sheets with parchment paper.
• Mix the milk and vanilla extract together in a small bowl; set aside.
• Combine the flour and baking powder in a separate bowl.
• Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
• Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Fold in the peanut butter chips; mixing just enough to evenly combine.
• Divide the dough into 4 equal parts.
• Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
• Transfer the dough pieces onto the prepared baking sheets.
• Bake in the preheated oven until firm to the touch, about 25 minutes.
• Place biscotti loaves on wire racks to cool.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Cut each loaf into 1/2-inch slices.
• Return the slices to the baking sheets with the cut sides up.
• Bake in the oven until biscotti are dry, about 10 minutes on each side.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
• Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.

LOW CAL PEANUT BUTTER & CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a medium bowl whisk together flour and baking powder.Stir in chocolate chips.
• In another medium bowl beat with electric mixer, beat sugar, peanut butter and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13- by 3- inch log on baking sheets lined with parchment paper.
• Bake log 30 minutes and set aside for 10 minutes. Reduce oven to 300 degrees.
• Cut warm log crosswise on a slight diagonal into 1/2 inch thick slices, about an inch apart on baking sheet and return to oven for 12-15 minutes. Biscotti with be crisp when cooled.

POWER PEANUT BUTTER BISCOTTI

Steps:

• Preheat oven to 325°F.
• Combine flour, sugar, baking soda and salt in a large bowl.
• Combine peanut butter, vanilla, eggs and egg whites in a medium bowl, stirring well with a whisk.
• Add peanut butter mixture to the flour mixture, stirring just until blended (do not overmix this dough).
• Turn dough out onto a lightly floured surface; shape dough into a 10 inch long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.
• Bake at 325F for 35 minutes.
• Remove roll from baking sheet and cool 10 minutes on a wire rack.
• Reduce oven temperature to 300°F.
• Cut cooled rolls diagonally into 18 slices. Place slices, cut sides down, on baking sheet. Bake at 300F for 20 minutes. Turn cookies over and bake an additional 20 minutes. (Please note cookies will still be slightly soft in center but will harden as they cool).
• Remove from baking sheet and cool completely on a wire rack.

HEALTHY LOW-CALORIE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 400.
• In a small bowl, beat the eggs and vanilla together, Set aside.
• Combine flour, sugar, baking powder, cocoa and salt in a large bowl.
• Gradually add the egg mixture and beat until dough forms.
• Fold in chocolate chips.
• On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet.
• bake for 20 mins, or until firm to touch.
• Let cool on wire rack for 10 minutes.
• cut log into 1/2 inch thick pieces, Assemble on baking sheet.
• Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.

PEANUT BUTTER BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine the flour, sugar, baking powder, and salt.
• In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
• Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
• Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.

LOW CALORIE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, have rack adjusted to middle position.
• Microwave Better 'n Peanut Butter for 1 minute until smooth.
• Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
• Mix and add in Better 'n Peanut butter.
• Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.