Peanut Butter & Chocolate Biscotti

I have been making a lot of biscotti lately, and working toward my own biscotti recipe. I am really excited to share this one. Just a word on the butter and biscotti thing. My biscotti is made without butter. I tried it both ways and decided I like it better this way... the ones I made with butter were too cakey for my taste. I also feel like these are healthier, but don't let the no butter fool you--these taste amazing!

I think they are best consumed with your morning coffee or afternoon cup of cocoa. In any case, they aren't likely to last long because people will eat 'em up! Manga!

Whisk together your all purpose flour, cornmeal, baking power, and a dash of salt 

Set it aside for a hot minute 

In a separate bowl add your sugar and eggs 

Then you beat it.... beat it.... put in your bowl and beat it! 

Add your vanilla to your beaten eggy mixture 

And your peanut butter and beat it again while singing Michael Jackson's Beat It (again) 

Add your flour mixture to your eggy mixture and combine them with an awesome red spatula 

Place them in two piles on your baking sheet, which you have covered in parchment paper 

Shape into the familiar biscotti log 

Biscotti logs, side by side. 

Pop these bad boys in a 325 degree oven for 35-40 minutes 

using a serrated knife, cut the biscotti 

lay them cut side down on the cookie sheet and then put them back in the oven to bake another 25 minutes or until golden. 

I think I may have mentioned this in a previous post, but biscotti means "twice baked" 

When they are done, dip them in melted chocolate! 

Don't they look purdy? People will be super impressed with your awesome skills, trust me. 

Them out on a pretty tray and them stick them in the fridge until the chocolate hardens up. 

You are the master of good biscotti.... good job! 

You Will Need:

2 cups all purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoon baking powder
dash of salt
1 cup sugar
3 eggs
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chocolate chips


Preheat your oven to 325 degrees.

In a bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.

In a separate bowl add your sugar and eggs. Beat them with an electric mixer until creamy and yellow, about 2 minutes. Add in the vanilla and peanut butter and beat until combined.

Add the flour mixture to the eggy mixture and combine with a spatula.

Lay the mixture out in two separate "piles" on a cookie sheet prepared with parchment paper. Shape each pile into a loaf-like shape (see picture).

Bake in oven for 35-40 minutes.

Remove the pan from the oven and, using a serrated knife, cut them into the "biscotti" shape to your desired thickness. (I like mine a little thicker.) Place them cut side down on the cookie sheet and pop them back in the oven for another 25 minutes or until golden brown.

Once out of the oven, let them cool a while.

Melt your chocolate in a microwave-safe bowl for 1 and 1/2 minutes (using 30 second intervals).

Dip the biscotti into the chocolate and lay them out on a parchment lined platter. Place them in the refrigerator until the chocolate has hardened.


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