phobicfoodie

My Year of Adventurous Eating

Peanut Butter Chocolate Chip Biscotti May 22, 2012

Filed under: Recipes — PhobicFoodie @ 11:14 am

Cookies for breakfast!

What could be better?

If you ever need an excuse to eat cookies for breakfast, I have one for you.  Biscotti!

There is nothing complicated about biscotti.  They are just cookie dough shaped into a log and baked, then sliced and baked again.  And this particular recipe really could not be simpler…believe me.  I invented it!

I didn’t even put any butter in it, so, you know, you could make the argument that these biscotti are almost healthy!

I mean, you could! 

I would.

Start with three eggs in a large bowl, and dump in a cup of sugar.

Pour in a teaspoon or two of vanilla..

And add 1/2 c. of peanut butter but don’t take a photo of it.  You can use crunchy or smooth, whatever you’ve got on hand.  Just dump it in and mix it up until everything is blended together.  Then don’t take a photo of the resulting mixture.

You may not have noticed, but I’m super organized.

Not.

Meanwhile mix up three cups of all purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

(To measure the flour I fluffed it up with the measuring cup before scooping it up and leveling the top with a straight edge.   Flour tends to settle in the bag and get a little compressed, and if you don’t fluff it up before you scoop it your dough may come out too dry.)

Dump this into the bowl with the egg mixture and mix well.  The dough will be very thick and heavy.  You can do this with a spoon or probably a hand mixer, but I’m really glad I had my stand mixer for this part!

While the dough mixes up, chop some bittersweet chocolate into big chunks (or you can use a bag of regular chocolate chips–I just like these big, rustic bits of chocolate in the finished biscotti).

Add the chocolate to the bowl and mix one more time, just to distribute it evenly into the dough.

See what I mean?  Thick.

Note: at this point it will be very tempting to eat this entire bowl of dough but I really must advise against it.  For one thing there are raw eggs in the dough and you could end up with a nasty bug that will keep you from enjoying anything for quite some time.  For another, if you eat all the dough,  there won’t be any biscotti!

Now divide the dough into two equal parts and shape each part into a log about as long as your cookie sheet (my logs were probably about 14″ long).

If you have parchment paper, use a sheet to line your baking pan.  Set the logs on the parchment and press them to flatten them to 1/2″ thick.

Bake the logs at 375º for thirty minutes, then remove the biscotti but keep the oven on.

Let the cookie logs cool for 10 minutes, then peel from the parchment and slice into 1/2″ thick pieces.  Lay the slices back on the cookie sheet and bake again for 15 minutes, turning the biscotti halfway through.

The slices will be lightly toasted and crispy and delicious!  It’s like a peanut butter cup cookie that you can dip in your coffee, or eat with milk, or serve for dessert with some ice cream!

Here’s the recipe.

PEANUT BUTTER CHOCOLATE CHIP BISCOTTI

3 large eggs

1 c. sugar

1/2 c. peanut butter

2 tsp.  vanilla

3 c. all purpose flour

1 tbs. baking powder

1 tsp. salt

8 oz. chopped bittersweet chocolate

Preheat oven to 375º and line a cookie sheet with parchment paper.  In a large bowl combine eggs, sugar, peanut butter, and vanilla.  Blend until smooth.  In another bowl, mix the flour, baking powder and salt.  Add the flour mixture to the peanut butter mixture and beat just until the ingredients are incorporated.  Add the chocolate chunks and mix until distributed.  Divide the dough into two equal parts and shape each into a log about as long as the cookie sheet.  Place on the cookie sheet and flatten until 1/2″ thick.  Bake the logs for 30 minutes, then remove from the oven but keep the oven hot.  Let the cookie logs sit for 10 minutes or until cool enough to handle.  Slice the logs into 1/2″ thick slices and lay the slices on their sides back on the cookie sheet.  Bake an additional 15 to 20 minutes, turning once half way through the second baking time, until the biscotti are golden brown and toasted.  Enjoy with a cup of coffee or milk, or with a scoop of ice cream.

Eat and be happy!

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