I love experimenting with different variations on biscotti, a twice-baked cookie with origins in Italy.
My latest creation has a subtle peanut butter flavor and bursts of dark chocolate. With a high-fat content from peanut butter and butter, these are softer than traditional biscotti, which typically contain only the fat from eggs. I used a high-quality, all-natural smooth peanut butter, but these biscotti would be just as delicious with the crunchy variety. The dough can be prepared in one bowl and is simple enough to whip up on a random weeknight.
Peanut Butter and Chocolate Biscotti
- 2 cups all-purpose flour
- 6 tablespoons butter, softened at room temperature
- ¾ cup peanut butter
- 2 eggs
- 1½ teaspoons baking powder
- 1cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup dark chocolate chips or chunks (I used a 3.5 oz dark chocolate bar)
Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a large bowl, cream together butter, peanut butter, and sugar until light and fluffy, around 1 minute. Stir in eggs until smooth, around 2 minutes. Add vanilla, baking powder, and salt. Mix in flour until just incorporated. Stir in chocolate chips or chunks.
Divide dough in half. Either directly on the baking sheet or on a lightly floured surface, shape each half into a rectangle around 10 inches long and 3 inches wide. Place the rectangles parallel to each other on the baking sheet a few inches apart. Bake for 25-30 minutes, until dough is firm to the touch. Let cool for around 5 minutes. Cut into equal-sized slices, around 1 inch wide. Place biscotti cut-side down. Bake for another 15 minutes, until golden brown and crisp around the edges. Let cool directly on the baking tray. Store leftovers in an airtight container at room temperature.
Liana’s Kitchen is a column by Astoria-based chef and foodie Liana Grey. Check out her food blog Bakerwithoutborders.
