We are quickly approaching our departure date for Umbria and since we spend a full six months there, I really need to organize my pantry before we leave and try my best to use up leftover ingredients. My husbands biscotti jar has been empty for a couple of weeks now so I decided to bake one last batch of biscotti for him before we leave. I had a third of a jar of natural peanut butter, as well as a half empty tin of peanuts so what better way to use both up than by baking Peanut Butter Biscotti? I really liked how these biscotti turned out as they were not too sweet and had just enough peanut flavor. Since I used salted peanuts, I eliminated any additional salt in the recipe. My husband likes his biscotti simple, so I didn’t add anything else to them, but a cup of dark chocolate chips would be great added to these biscotti. Or, instead of chocolate chips, after they are baked try drizzling melted dark chocolate across each cookie. Now THAT would be a delicious biscotti! I used one cup of peanuts in my version but next time I make these biscotti I’ll add an additional 1/4 to 1/2 cup so I am including that option in the recipe.
Just A few Basic Ingredients Required
Do Use A Serrated Knife For Easier Slicing
Bake The Biscotti Flat On The Tray Until Golden
Deborah Mele 2011
- 4 Tablespoons Unsalted Butter, Softened
- 1/2 Cup Natural Peanut Butter
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups All-purpose Flour
- 1 Teaspoon Baking Powder
- 1 to 1 1/2 Cups Roasted Salted Peanuts
- Preheat oven to 325 degrees F.
- Line a baking sheet with a silicone pad or greased parchment paper.
- In one bowl, mix together the flour and baking powder. In another bowl beat together the peanut butter, butter, and sugar on medium speed until light and fluffy.
- Add the eggs one at a time, beating well between each.
- Add the vanilla and mix.
- Add the dry ingredients and mix just until they are blended with the butter mixture.
- Add the peanuts and stir them into the mixture.
- Dump the dough onto your counter and knead by hand for just a minute or two to create a smooth dough.
- Shape the dough into one long log about 5 inches wide on the prepared baking sheet.
- Bake for about 25 to 30 minutes or until the center feels firm to the touch.
- Remove from the oven and allow to cool 10 to 15 minutes.
- Using a serrated knife, cut the log into 1/2 inch slices.
- Place the slices flat onto the baking sheet side by side.
- Once they are all cut, return the tray to the oven for an additional 10 to 12 minutes.
- The biscotti will crisp up as they cool, so be careful not to overbake them.
- Cool at room temperature and store in an airtight container.