Peanut Butter Biscotti Food

AMAZING PEANUT BUTTER CUP BISCOTTI

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.

PEANUT BUTTER AND CHOCOLATE BISCOTTI

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.

CHOCOLATE PEANUT BUTTER CUP BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Chocolate dough: In a medium bowl, mix together flour, baking powder, salt, and cocoa. Set aside.
• 3. Cream together butter and sugar.
• 4. Add eggs one at a time; mixing well after each addition.
• 5. Add 1/3 of the flour mixture at a time to the creamed mixture mixing well after each addition.
• 6. The dough will be stiff.
• 7. For peanut butter dough: In a medium bowl, mix together flour, baking powder, and salt. Set aside.
• 8. Cream together peanut butter and sugar.
• 9. Add eggs one at a time mixing well after each addition.
• 10. Mix in 1/3 of flour mixture at a time, mixing well after each addition. Note: You may not have to add all of the flour. Dough will be dry.
• 11. If it is too dry and crumbly, knead in a tablespoon (more or less) of water until the dough just comes together.
• 12. Divide both the chocolate and the peanut butter dough into 2 equal halves.
• 13. On a floured surface (I use cocoa), shape half of the chocolate dough into a flat rectangle, about 15 inches long and 5 inches wide.
• 14. Shape peanut butter dough into a log, a little shorter than the chocolate log, and about 2-3 inches wide.
• 15. Place in the middle of the chocolate log and gently fold the chocolate dough up over the peanut butter dough.
• 16. You want to wrap the peanut butter dough completely with the chocolate dough. Repeat with the other dough.
• 17. Place the 2 logs on a parchment lined baking sheet.
• 18. Flatten slightly. You want a log about 15 inches long, 4 inches wide and 1 - 1 1/2 inches high.
• 19. Bake 30 - 35 minutes in a 350 degree oven.
• 20. Remove from oven to a cooling rack and cool for 10 minutes. Reduce oven temperature to 325 degrees.
• 21. Slice diagonally into 1/2" - 3/4" slices.
• 22. Place slices on a parchment lined baking sheet and bake a second time for 20-25 minutes.
• 23. Remove from baking sheet to a cooling rack and cool completely.
• 24. Melt coating chocolate according to package directions.
• 25. Coat one side of cooled biscotti with the chocolate.
• 26. Allow to set. (If you prefer, you could drizzle the chocolate over the biscotti.)

LOW CAL PEANUT BUTTER & CHOCOLATE CHIP BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a medium bowl whisk together flour and baking powder.Stir in chocolate chips.
• In another medium bowl beat with electric mixer, beat sugar, peanut butter and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13- by 3- inch log on baking sheets lined with parchment paper.
• Bake log 30 minutes and set aside for 10 minutes. Reduce oven to 300 degrees.
• Cut warm log crosswise on a slight diagonal into 1/2 inch thick slices, about an inch apart on baking sheet and return to oven for 12-15 minutes. Biscotti with be crisp when cooled.

PEANUT BUTTER-CHOCOLATE BISCOTTI

Steps:

• Heat oven to 375°F.
• Mix peanut butter and butter in large bowl with mixer until blended. Add sugar, cocoa powder and baking powder; beat until light and fluffy. Add eggs and vanilla; beat until blended. Add flour; mix well. Stir in chocolate.
• Place dough on lightly floured surface; divide in half. Shape each half into 9-inch-long roll. Place rolls, 3 inches apart, on baking sheet; flatten rolls slightly to about 2 inches wide.
• Bake 20 to 25 min. or until toothpick inserted near centers comes out clean. Cool on baking sheet 1 hour.
• Heat oven to 325°F. Remove rolls to cutting board. Cut each roll diagonally into 1/2-inch-thick slices, using serrated knife. Place on baking sheets. Bake 10 min. Turn over; bake 10 min. or until dry and crisp. Cool on wire racks.

POWER PEANUT BUTTER BISCOTTI

Steps:

• Preheat oven to 325°F.
• Combine flour, sugar, baking soda and salt in a large bowl.
• Combine peanut butter, vanilla, eggs and egg whites in a medium bowl, stirring well with a whisk.
• Add peanut butter mixture to the flour mixture, stirring just until blended (do not overmix this dough).
• Turn dough out onto a lightly floured surface; shape dough into a 10 inch long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.
• Bake at 325F for 35 minutes.
• Remove roll from baking sheet and cool 10 minutes on a wire rack.
• Reduce oven temperature to 300°F.
• Cut cooled rolls diagonally into 18 slices. Place slices, cut sides down, on baking sheet. Bake at 300F for 20 minutes. Turn cookies over and bake an additional 20 minutes. (Please note cookies will still be slightly soft in center but will harden as they cool).
• Remove from baking sheet and cool completely on a wire rack.

PEANUT BUTTER AND CHOCOLATE BISCOTTI

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, 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.