By Tracey
Peanut Butter Cup Biscotti
from The Peanut Butter & Co. Cookbook
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup chopped mini peanut butter cups
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla to the mixer bowl. Beat in the eggs one at a time, allowing each to incorporate before adding the next, and scraping down the bowl between additions. With the mixer on low speed, add the dry ingredients just until incorporated. Stir in the chopped peanut butter cups until evenly distributed.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 11 x 3 inches, spacing the logs at least 3 inches apart. Bake for 30 minutes. Remove the baking sheet from the oven but maintain the oven temperature. Let cool for 10 minutes then use a serrated knife to slice each log diagonally into slices about 1/2-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, until the biscotti are slightly crisp, about 20-30 minutes more, flipping them over halfway through the baking time. Transfer to a wire rack and cool completely.
Makes about 30 biscotti.
