AMAZING PEANUT BUTTER CUP BISCOTTI
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
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 AND CHOCOLATE BISCOTTI
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
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
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 5 dozen cookies
Number Of Ingredients 10
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.
PEANUT BUTTER BISCOTTI
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
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.
POWER PEANUT BUTTER BISCOTTI
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
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.
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- In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until light and pale in color, about 2 minutes. On low speed, slowly add sugar, followed by butter, vanilla, and lastly the peanut butter. Continue mixing just until all ingredients are combined. On low speed, add the flour mixture in 2 additions and mix just until combined. Fold in peanuts and chocolate.
- On a lightly floured surface, form dough into a ball. It will be easier if your hands are slightly wet. Divide into 2 equal pieces. Shape each half into a long rectangle around 14x2.5 inch/35x6 cm in size and place them on the baking sheet, spacing them at least 4 inch/10cm from each other. Bake for about 25 minutes, until slightly risen, firm to the touch, brown around the edges, and the top begins to crack. Cool on a wire rack for 30 minutes. Cut logs into slices, around ½-inch thick/1.5 cm (I cut each log into 20 pieces), using a serrated knife. Return slices cut-side up to the pan in a single layer. Place pan in the oven and bake for 10 minutes until crisp and golden brown, then flip slices over and bake for another 10 minutes (the longer they stay in the oven, the harder they become). Allow cookies to cool completely on a wire rack.
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