I've been on a bit of a biscotti kick, having fun, coming up with new flavors and recipes. It all started with my favorite cranberry pistachio biscotti recipe, and has taken on a life of its own at this point. The ideas keep coming.
Today, I'm sharing a recipe I developed for Chocolate Peanut Butter Biscotti. It's incredibly easy to make, and tastes incredibly delicious. I want to kiss the person who decided that biscotti and coffee was an acceptable breakfast.
Chocolate Peanut Butter Biscotti Recipe:
- 1/4 cup olive oil
- 3/4 cups sugar
- 2 t vanilla
- 2 eggs
- 1 t baking powder
- 1/2 t salt
- 1/4 c unsweetened cocoa powder
- 1 1/2 cups flour
- 1 1/2 cups peanut butter chips
Combine sugar, oil, and eggs in a mixing bowl and beat until well combined. Add cocoa, salt, baking powder, vanilla, and flour and mix until a dough forms. Add peanut chips at the end, and stir just until incorporated, so the mixer doesn't demolish all of the peanut butter chips.
Divide dough in half, and pat into two long, low log shapes (about 3-4" across, about 12" long, and about 1" high). The dough is quite sticky, so it's very helpful to wet your hands before trying to shape the dough. If the dough starts to stick, simply rinse off your hands once again.
Bake at 300 degrees Fahrenheit for 35 minutes. Let cool for 10 minutes, then, using a sharp, serrated knife, cut the cookie loaf into slices. Cutting on a diagonal angle not only gives you longer cookies, but also creates that distinctive biscotti shape.
Place back on a baking sheet, and bake for a second time--this time for 10 minutes at 275 degrees Fahrenheit.
Enjoy with a cup of coffee or tea, or just on its own. SO GOOD!
If I'd had some peanuts on hand, I definitely would have thrown them in. Alas, I only had cashews (which makes me want to develop a cashew caramel biscotti now...)