Peanut Butter Biscotti

Beam me a biscotti! 

{Heehee, you may not get that unless you were a fan of the show “Breaker High” that aired on YTV in the late ’90s. 😉 } 

Something about twice-baked cookies makes me really happy… I love how crunchy a good biscotti is, and that hard texture makes it the perfect food to have alongside a great cup of coffee {or other hot beverage}. It just screams “dip me in that steaming liquid!”, and doesn’t fall apart like other cookies. 

The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. ~Joy of Baking 

 

My favourite biscotti was a mocha almond one that I made about a year ago, and I haven’t made any since then. Not too sure why… So today, I decided I’d make some! One flavour of biscotti that I can’t seem to find anywhere is peanut butter. I usually see chocolate chip, lemon poppy-seed, mocha, vanilla, and a few others… But still, no peanut butter. So I tossed some peanuts and honey into the blender to make some peanut butter, and got to work on these crispy little wonders! 🙂 Here’s my recipe for a {healthier-than-most} peanut butter biscotti. This recipe makes around 16 cookies, or more if you cut them smaller. I always cut each cookie in two.  Enjoy! 🙂 

Peanut Butter Biscotti 

Ingredients

  • 1/4 cup finely chopped peanuts
  • 1/2 cup peanut butter {click here to see how to make your own! You can also use store-bought if you like.}
  • 1/2 cup brown sugar {you can substitute with a different type of sugar, or decrease/increase the amount to your own taste}
  • 2 tbsp unsalted butter, softened
  • 1 egg
  • 1/2 tsp maple extract
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Method

  • Pre heat your oven to 350 F.
  • Line a baking sheet with parchment paper, and set aside.
  • In a large bowl, mix the butter and peanut butter.
  • Add the chopped nuts and sugar, and stir.
  • Add the egg and extract, then stir again.
  • Add the rest of the ingredients {all dry ingredients}, and stir until well combined.
  • Pick the dough up with your hands, and roll it out on the counter/cutting board. Pat it into a log about 1/2 inch thick. Place the dough onto the prepared baking sheet. {You may need to reshape the log once moved to the baking sheet.}
  • Bake for about 30 minutes until the top is no longer sticky {it will become slightly firm}, and the edges will be golden.
  • Remove from the oven, and let cool for 2 minutes
  • Using a large sharp knife, carefully cut the log into slices about 3/4 inch wide. Cut the slices on a slight diagonal line to give a prettier look. 🙂
  • Sliced and ready for the second bake!

    Sliced and ready for the second bake!

     

  • Give the slices a bit of breathing space, about 1 cm between each piece works well.
  • Place the baking sheet back in the oven, and bake for another 15-20 minutes. {The bottoms will be browned, and the biscotti will appear slightly dried out. Do not bake at this stage for longer than 20 minutes, or you will end up with biscotti rocks. No one likes to eat rocks… When you press your finger on the top of one, it will give in a little bit, but not much. Note: when the biscotti are cooled, they will be much harder, so do not over cook!}
  • Once done, remove the baking sheet from the oven. Take each biscotti, and allow to cool on a paper towel. {Don’t leave them on the hot baking sheet to cool.}
  • Once cool, you can dip in your beverage as is, or drizzle the biscotti with any chocolate of your choice! 🙂
  • These can be stored for about 1 week at room temperature, or frozen for a few weeks.
Mmmm... Served with coffee! :)

Mmmm... Served with coffee! 🙂

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2 comments on “Peanut Butter Biscotti

    • Biscotti is sooooo good!!! Just make sure to dip it in coffee or tea! It tastes best a day or two after it’s been made… 🙂

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