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Categories:
flour cinnamon baking powder baking soda salt peanuts peanut butter sugar peanut butter eggs chocolate
Viewed: 34 - Published at: 9 years agoIngredients
- 1 1/2 cups plus two tablespoons flour
- 1/2 cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped roasted, unsalted peanuts
- 3/4 peanut butter chips
- 3/4 cup sugar
- 3/4 creamy peanut butter
- 2 eggs plus one egg yolk
- 8 ounces semisweet chocolate
Method
- Preheat oven to 350°F. Line a large baking sheet with a Silpat nonstick baking mat or parchment paper.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add in the chopped peanuts and peanut butter chips.
- In another large bowl, whisk the sugar, peanut butter, eggs and yolk until smooth. Stir the flour mixture into the peanut butter mixture until it comes together and a dough forms. Turn the dough out onto a floured surface, shape into a mound, and then divide in half. Roll each half into a log about 10 to 12 inches long. Place both logs on baking sheet and bake for 30 minutes. Remove the baking sheet and cool for 10 minutes. Reduce the oven temperature to 275°F.
- On a cutting board, cut each log into 1/2 inch slices on the diagonal. Lay the cookies flat on the baking sheet and return to the oven for 20 minutes. Remove the sheet and flip the cookies over. Bake another 10 to 20 minutes, until the cookies are hard. Cool the cookies on a wire rack.
- The biscotti can be stored in an airtight container for up to two weeks.
