peanut butter and chocolate biscotti
The past couple of years, I have sent my friends Christmas treats for their presents since we are all far away from each other at Christmas time. Nothing says ‘Merry Christmas’ like inducing a sugar coma, right? Since we have all been scattered around the U.S. on clinical rotations, it’s been months since I’ve seen many of my friends. I’m sure they’ve all gotten way too skinny without my baked goods every other day so I wanted to send them some extra tasty treats. Along with the saltine toffee, I made peanut butter and chocolate biscotti which really is just a great excuse to eat peanut butter and chocolate for breakfast.
I always have mixed feelings about biscotti because I really hate the kind that is so hard it hurts your mouth to eat them. This problem is usually solved by dipping them in some hot cocoa, but luckily these didn’t turn out rock hard so they could be eaten alone. These would be perfect for Christmas morning breakfast along with a hot cup of coffee, an afternoon snack with a cup of cocoa, and I’m pretty sure Santa wouldn’t mind a couple left out for him tonight!
I’m off to spend some quality time with the fam, so I hope you have a very Merry Christmas filled with lots of friends, family, good times, and some good eats!
Peanut Butter and Chocolate Biscotti
from Annie’s Eats
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 cup sugar
2 tsp pure vanilla extract
3 large eggs
2 cup chocolate chips, divided
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In medium bowl, combine flour, baking powder, and salt and whisk to blend. In large bowl, beat butter, peanut butter, and sugar on medium-high speed until fluffy, about 2 minutes. Add the vanilla, then the eggs one at a time, scraping down the bowl as needed between additions. With mixer on low, add flour mixture until incorporated. Lastly, stir in 1 cup of the chocolate chips until evenly distributed.
Divide the dough in half and shape into logs that are about 11×3″ in size. Place them onto the prepared baking sheets, spacing them at least 3 inches apart. Bake 30 minutes. Remove pan from oven and let logs cool for 10 minutes. Slice the logs into diagonal pieces about 3/4″ thick and lay them with a cut side down on the baking sheet. Bake again, for 20-25 minutes, turning the slices once. Transfer to a cooling rack and let cool for 20-30 minutes.
Once cooled, melt the other cup of chocolate chips and drizzle over the biscotti. Let set before serving.