By Tracey
Double Chocolate Peanut Butter Biscotti
adapted from Gourmet
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used Dutch process)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup peanut butter chips
- 3/4 cup semisweet chocolate chips
- confectioners’ sugar (for dusting)
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add both eggs to the mixer bowl and beat until well combined. With the mixer on low speed, add the flour mixture, beating just until combined. Finally, put the chocolate and peanut butter chips in the bowl and pulse the mixer a few times to evenly distribute the chips in the dough.
Divide the dough in half. On the prepared baking sheet, form each half into a slightly flattened log about 12 inches long and 2 inches wide. Sprinkle the logs with confectioners’ sugar. Bake for 35 minutes, or until the logs are slightly firm to the touch (they will likely crack a bit on top). Remove the baking sheet from the oven and let the biscotti cool on the baking sheet for 5 minutes.
Transfer the logs to a cutting board and use a large knife to cut the biscotti diagonally into 3/4-inch slices. Arrange the biscotti, cut side down, back on the baking sheet and pop back into the oven until crisp, about 10 minutes. Remove the biscotti to a wire rack to cool completely. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Yields about 30 biscotti.
