Power Peanut Butter Biscotti Recipes

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PEANUT BUTTER AND CHOCOLATE BISCOTTI



Peanut Butter and Chocolate Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield about 5 dozen cookies

Number Of Ingredients 10

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
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 chunks (about 6 ounces)

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.

POWER PEANUT BUTTER BISCOTTI



Power Peanut Butter Biscotti image

I came across this recipe from an old Cooking Light Magazine and boy it is a nice twist on a standard biscotti. They state that since peanut butter is used in place of butter the proteins and B vitamins are greatly increased. Just a fun way to serve biscotti. It is great dunked in hot cocoa!!

Provided by HokiesMom

Categories     Breakfast

Time 1h30m

Yield 18 biscotti slices, 18 serving(s)

Number Of Ingredients 8

2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
2 large eggs
2 large egg whites

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.

AMAZING PEANUT BUTTER CUP BISCOTTI



Amazing Peanut Butter Cup Biscotti image

My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar. Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti. Wrapped in cellophane bags, they are perfect for bake sales.

Provided by SHORECOOK

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h40m

Yield 30

Number Of Ingredients 10

¼ cup milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 cup crunchy peanut butter (such as Jif® Extra Crunchy)
½ cup dark brown sugar
½ cup white sugar
3 eggs
1 ½ cups peanut butter chips
1 (12 ounce) bag semisweet chocolate chips

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 31.6 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 115.5 mg, Sugar 19 g

PEANUT BUTTER BISCOTTI



Peanut Butter Biscotti image

Make and share this Peanut Butter Biscotti recipe from Food.com.

Provided by Barb G.

Categories     Dessert

Time 1h15m

Yield 36 Biscotti

Number Of Ingredients 8

2 3/4 cups flour
1 3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1/3 cup peanut butter
1/4 cup water
1 1/4 cups roasted unsalted peanuts

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.

PEANUT BUTTER AND CHOCOLATE BISCOTTI



Peanut Butter and Chocolate Biscotti image

Make and share this Peanut Butter and Chocolate Biscotti recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h25m

Yield 5 dozen

Number Of Ingredients 10

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural-style peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate (about 6 ounces) or 1 1/4 cups semisweet chocolate chunks (about 6 ounces)

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, 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.

Nutrition Facts : Calories 1323, Fat 85, SaturatedFat 32.9, Cholesterol 172.7, Sodium 954, Carbohydrate 125.8, Fiber 13.3, Sugar 55.5, Protein 34.6

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