Cookbook

:fnw 2006 - Day 04 - Peanut Butter and Chocolate Biscotti :recins *PIC*

Peanut Butter and Chocolate Biscotti

12 Days 2006 - Food Network
Ingredients:

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 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)

Instructions:

Position racks evenly in the oven and preheat to 350F.
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 325F.
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.


Posted by nancyoTX.
Store cookies in a tightly sealed container for up to 3 days.

12 DAYS OF COOKIES - :fnw Food Network #113

:fnw 2006 - Day 01 - Black & White Tie Cookies :recins
:fnw 2006 - Day 02 - Almond Shortbreads :recins
:fnw 2006 - Day 03 - Chocolate Chip Cookies :recins *PIC*
:fnw 2006 - Day 04 - Peanut Butter and Chocolate Biscotti :recins *PIC*
:fnw 2006 - Day 05 - Chocolate Cheesecake Candy Cane Bars :recins *PIC*
:fnw 2006 - Day 06 - Whoopie Pies :recins *PIC*
:fnw 2006 - Day 07 - Golden Rugalach :recins *PIC*
:fnw 2006 - Day 08 - Iced Citrus Crackle Cookie :recins *PIC*
:fnw 2006 - Day 09 - Coconut-Cranberry Macaroons :recins *PIC*
:fnw 2006 - Day 10 - Super Gooey Chocolate Drops :photo
:fnw 2006 - Day 11 - Ginger Pecan Oatmeal Crisps :photo
:fnw 2006 - Day 12 - Butter and Jam Thumbprints :photo
:fnw 2006 - Day 13 - Angel Wings :photo
:fnw 2008 - Day 01 - Paradise Macaroons :photo
:fnw 2008 - Day 02 - Pistachio Linzertorte :photo
:fnw 2008 - Day 09 - The Neelys' Candy Cane Cookies :photo
:fnw 2008 - Day 10 - Paula's Snowflake Cookies :photo
:fnw 2008 - Day 11 - Duff's Black and White Cookie :photo
:fnw 2008 - Day 12 - Sandra's Stained Glass Wreath Cookies :photo *LINK*
:fnw 2010 - Day 01 - Chocolate Gooey Butter Cookies :photo
:fnw 2010 - Day 02 - Garam Masala-Chocolate Gingerbread :photo
:fnw 2010 - Day 03 - Coconut Macaroons :photo
:fnw 2010 - Day 04 - Dried Cherry and Almond Biscotti :photo
:fnw 2010 - Day 05 - Lemon Ricotta Cookies with Lemon Glaze :photo
:fnw 2010 - Day 06 -Turtle Graham Bars :photo
:fnw 2010 - Day 07 - Raspberry Cake Bars :photo
:fnw 2010 - Day 08 - Sunny's Holiday PB and J Thumbprints :photo
:fnw 2010 - Day 09 - Fruit and Nut Holiday Shortbread :photo
:fnw 2010 - Day 10 - Chocolate Peppermint Pinwheel Cookies :photo
:fnw 2010 - Day 11 - Polvorones: Ground Walnut Cookies :photo
:fnw 2010 - Day 12 - Craisy Oatmeal Cookies :photo
:fnw 2010 - Day 13 - 3-in-1 Sugar Cookies :photo