Currently, it’s the second week of March, but any month of the year is a good time for biscotti. Make a batch of these chocolate and peanut butter biscotti as a special treat. Or box them up and mail them to a faraway friend, they’ll make a nice surprise. They’ll be enjoyed by whomever receives them. Now, off to the original post!
It’s the second week of February, which means it’s almost time for Valentine’s Day. I’ll let you guess how we celebrate it in my house. If you have been reading my posts for even a small amount of time, you should know the answer: with food. Yes, I create and make a multi-course meal to celebrate the holiday of love. The meal usually involves a good bottle of wine that’s paired with the courses.
I know, many people don’t feel as passionately as I do about cooking. However, I’ll make the plea that I have made many a year. If you’re going to exchange gifts for Valentine’s Day, why not make a homemade gift of food? Don’t spend money on overpriced flowers or buy another bottle of cologne. Make something that can be enjoyed either by the one you love or together. The time and thought you put into it will mean far more than the time you spent searching for a gift online.
Why make these biscotti as a gift
I’ve written many times about all of the great attributes of biscotti, so I’ll skip those. Let me talk about these chocolate and peanut butter biscotti in particular. The entire world seems to think of chocolate as the universal symbol for Valentine’s Day. As a non-chocolate fan, I disagree, but also think that the chocolate is a nice addition to this biscotti. The saltiness of the peanuts and peanut butter is balanced by the sweetness of the milk chocolate.
Whether you’re a novice or seasoned baker, this recipe will work for you. Unlike many biscotti recipes, the biscotti are done once you take them out of the oven. There’s no final step of glazing with melted chocolate or coating with sprinkles or pulverized dried fruit. Once the baking is done, all you need to do is let them cool.
Proof that you can’t eat just one
I made several batches of these chocolate and peanut butter biscotti before I got the recipe to be exactly as I wanted. Once I did so, there was a steady drumbeat of my husband’s feet heading to the kitchen. Working in my loft office, I can hear him opening the storage container, grabbing a biscotti, and returning to his office. This happens multiple times a day. And like me, he isn’t a huge chocolate fan, so there’s definitely something addictive about them.
Further proof that they’re pretty darn yummy is that I ate multiple biscotti in that final batch. I am usually pretty regimented about dessert eating on a weekday. Regardless on a Tuesday in January, I found myself eating an extra one or two after dinner. They. Were. That. Good.
What to do now
If you don’t have peanut butter powder, you definitely need to buy it. You cannot substitute regular peanut butter, as it will add moisture to the dough, and biscotti abhors moisture. Plus, by using the powdered version, you can add more of it to deliver even more peanut butter flavor.
All right, assemble your ingredients, and let the baking begin!
You can’t eat just one chocolate and peanut butter biscotti
Ingredients
- 1/3 cup unsalted butter softened
- 1-1/4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup peanut butter powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped peanuts
- 1/2 cup milk chocolate chips
Instructions
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Preheat oven to 350°F.
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Beat butter and sugar in large bowl.
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Add eggs, one at a time, blending until combined.
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Add vanilla extract, mixing until smooth.
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Add flour, peanut butter powder, baking powder, and salt, mixing until combined.
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Stir peanuts and chocolate chips into dough.
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Divide dough in half.
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Shape each half into a 10″ x 3″ rectangle, using floured hands.
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Set each loaf 2″ apart on a parchment-paper lined baking sheet.
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Bake for 28 minutes or until the dough is set.
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Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
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Using a butcher knife, cut the loaves into diagonal slices, 3/4″ thick.
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Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
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Turn over slices, and bake for 8 to 9 minutes more.
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Remove biscotti from oven, and allow to cool completely on a cooling rack.
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Store in a sealed container for up to a month.
