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 BUTTER-CHOCOLATE BISCOTTI
A blend of cocoa powder and chopped semi-sweet chocolate gives these peanut butter biscotti their chocolatey appeal.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 32 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER AND CHOCOLATE BISCOTTI
Make and share this Peanut Butter and Chocolate Biscotti recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h25m
Yield 5 dozen
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, 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.
Nutrition Facts : Calories 1323, Fat 85, SaturatedFat 32.9, Cholesterol 172.7, Sodium 954, Carbohydrate 125.8, Fiber 13.3, Sugar 55.5, Protein 34.6
PEANUT BUTTER BISCOTTI
Make and share this Peanut Butter Biscotti recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 36 Biscotti
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine the flour, sugar, baking powder, and salt.
- In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
- Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
- Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
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
CHOCOLATE PEANUT BUTTER CUP BISCOTTI
These biscotti are so good people will think you picked them up at a bakery. You have to try this biscotti recipe this holiday season. It's chocolaty and has a mild flavor of peanut butter. Whether this is dipped or drizzled with chocolate, these are so good. They'd make wonderful gifts wrapped in cellophane bags. A tasty...
Provided by Kathy W
Categories Cookies
Time 2h15m
Number Of Ingredients 16
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.)
CHOCOLATE PEANUT BUTTER BANANA BISCOTTI
This outrageous, rich chocolate peanut butter banana biscotti is created from premade banana bread that starts with a cake mix. Yummy!
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Combine bananas, cake mix, water, eggs, and oil in a large bowl. Whisk until well blended, about 2 minutes. Gently fold in peanut butter chips. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 40 to 50 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C). Let bread cool in pans for 10 minutes. Remove and finish cooling on a wire rack. Place a second cooling rack on top of a baking sheet.
- Slice loaves in half horizontally and then into 1-inch-thick pieces. Brush 1 side of each slice lightly with honey and place on the prepared cooling rack.
- Bake in the preheated oven until golden and crispy, about 40 minutes. Cool on the rack for at least 10 minutes; the biscotti will become crispier as they cool.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 28 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 192.1 mg, Sugar 18.6 g
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