Chocolate-Peanut Butter Biscotti
April 16, 2010 in cookie
Ever since I made that awesome chocolate biscotti last month I’ve been looking for an excuse to make some more – and a new recipe to try! I stumbled upon this one by accident and knew immediately that it would be amazing. I’d never seen peanut butter in biscotti and now I’m trying to figure out why. Peanut butter makes everything better, right?
The only thing I can complain about is the shortening in the dipping chocolate. I don’t like using shortening anyway but for some reason it made the chocolate smell and taste like plastic.
Chocolate-Peanut Butter Biscotti
Ingredients
- ⅓ cup creamy peanut butter
- ¾ cup sugar
- 2 large eggs
- 1½ cups all-purpose flour
- ⅓ cup cocoa
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely chopped peanuts
- 1½ cups semisweet chocolate mini-morsels, divided
- 1½ tablespoons creamy peanut butter
- 1½ tablespoons shortening
Instructions
- Beat ⅓ cup peanut butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating until blended.
- Stir together flour, cocoa, baking soda, and salt; add to peanut butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface; knead in peanuts and ½ cup chocolate mini-morsels.
- Shape dough into a 13″ x 3″ log on a lightly greased baking sheet. Bake at 325° for 40 minutes or until firm. Remove to a wire rack to cool (about 20 minutes).
- Cut log diagonally into ½â€³-thick slices with a serrated knife, using a gentle sawing motion; place slices on ungreased baking sheets. Bake at 325° for 7 minutes; turn cookies over, and bake 7 more minutes. Remove to wire racks to cool.
- Combine remaining 1 cup chocolate mini-morsels, 1½ tablespoons peanut butter, and shortening in a small saucepan. Cook over low heat until chocolate and peanut butter melt. Dip one end of each biscotti in chocolate mixture. Place biscotti on wax paper until chocolate hardens.
from Southern Living
These look amazing!
I don’t like mixing chocolate with shortening either – I always use canola oil = no funky flavor.
I might have to break down and make these!!
.-= Pam´s last blog ..Strawberry Pancakes =-.
I’d guess that the reason for the shortening is to keep the chocolate shiny. You could use baking wax for that.
.-= Amy´s last blog ..Making It Up On My Own =-.
These look so good. Chocolate and peanut butter together…what could be better! I’ve been on a biscotti kick lately and have two new recipes I want to try. After seeing this, now I have three new recipes to try.
Thanks for sharing them. Can’t wait to try out one.
.-= Pam´s last blog ..Changes… =-.
Forgot to add, like you mentioned, I’m not big on adding shortening to chocolate either when I’m dipping something. I think it was Amy who said it’s for the shininess of the chocolate, and I think she is right. I don’t worry about the shiny part of it. When I dip my shortbread cookies in chocolate, I just melt the chocolate and dip. Is there another reason for the use of the shortening in the chocolate?
.-= Pam´s last blog ..Changes… =-.
Peanut butter TOTALLY makes everything better! And so does chocolate, awesome combo!
.-= julia´s last blog ..Roasted Basil Shrimp =-.