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
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- CAROB ISABOOSCOTTI
Provided by Rachael Ray : Food Network
Categories dessert
Time 50m
Yield 16 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
- Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
- Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
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