Peanut Butter & Chocolate Biscotti

Ingredients

Yield: 5 Dozen

Prep Time: 15 minutes

Cook Time: 45 minutes

•     10 Tablespoons Unsalted Butter (1 Stick Plus 2 Tablespoons)

•     3 Cups All-purpose Flour

•     2 3/4 Teaspoons Baking Powder

•     Pinch of Sea Salt

•     3 Large Eggs

•     1 1/4 Cups Sugar

•     2 teaspoons Vanilla Extract

•     1/2 Cup Smooth Peanut Butter

•     1 Cup Roasted Peanuts, Coarsely Chopped

•     1 1/4 Cups Chopped Dark Chocolate (About 6 Ounces)

Instructions

1.         Preheat oven to 350 degrees F.

2.         Line two baking sheets with parchment paper.

3.         Melt the butter in a small pot until it just begins to brown and then cool for 5 minutes.

4.         In one bowl, stir together the flour, baking powder, and salt.

5.         In another bowl, beat the eggs on medium speed of an electric hand mixer until light in color, about 3 minutes.

6.         Add the sugar and continue to beat until blended.

7.         Add the melted butter and vanilla and beat until smooth, then add the peanut butter and mix until blended.

8.         Add the dry ingredients to the wet ingredients in two batches just until combined.

9.         Stir in the peanuts and chocolate.

10.         Dump the biscotti dough onto a lightly floured surface, and knead by hand for a minute or two until the dough is smooth.

11.         Divide the dough in two, and shape each half into a long log about 3-inches wide.

12.         Bake until the logs are firm to the touch, about 30 minutes, then remove from the oven and cool on the baking sheets for 10 minutes.

13.         Decrease oven to 325 degrees F., then use a serrated knife to cut each log into 1/2-inch thick slices.

14.         Lay the slices flat on the baking sheets side by side, and then bake about 8 minutes.

15.         Flip the biscotti over and bake another 7 to 8 minutes.

16.         Remove the biscotti from the oven and cool to room temperature.

17.         Store cookies in an airtight container.