Is there ever not a great time to make biscotti? I believe that biscotti is the one year round cookie that needs to be a constant in any kitchen. What makes a biscotti so terrific is its ability to make a cup of coffee or tea so much more indulgent than just stopping for a cup of coffee, because the biscotti makes it a moment. The combination I am treating you to today bakes in the goodness of peanut butter into one biscotti, that yearns to be paired up with a warm cup of cocoa, a nice cup of coffee or a mug of tea. Lavishly live food out loud and taste a peanut butter biscotti, a tasty treat that will satisfy your sweet tooth.
Peanut Butter Biscotti
Let’s start with the easy recipe
- 1/4 C Milk
- 1 1/4 tsp Vanilla Extract
- 3/4 C Brown Sugar
- 3 eggs
- 1 TBSP Baking Powder
- 3- 3/12 C Flour
- 1 Cup Of Peanut Butter
- Preheat oven to 350 Degrees Fahrenheit
- In a large mixing bowl, add egg, vanilla extract, brown sugar and peanut butter.
- Add in Flour and Baking Powder
- Add the flour in 1 C at a time and mix well.
- Use a spatula to form a ball of biscotti batter
- Push Biscotti Ball Mixture onto Pan
- Flatten Biscotti Mixture to about 1/4" thick
- Remove from oven once golden brown
- Allow to cool enough to be able to cut without crumbling(about 15 minutes)
- Cut into slices and turn each on its side
- Bake again for 15 minutes more
- Allow to cool
- If desired dip each into melted chocolate, or serve as is.
This is the beginning of the batter mixing, before I added in the flour, it is smooth and the brown sugar and eggs are clearly beaten smooth as well as the peanut butter.
You can see in the top right corner what the batter looks like, a bit more crumbly after the flour is added in.
What I have showed you in this picture is the crumbly batter being mixed into a ball and then pushed out onto the pan. Here’s the How To: Once the flour is mixed in I use a hard spatula and press everything together in the bowl so that I can tip the bowl on its side and press this right onto the tray and never mess my hands into the batter! If you have made the batter properly as I have directed in the recipe, you will get the exact same consistency. I do not spray my pans, nor do I lay down parchment paper, as you won’t have to and the biscotti will not stick.
This ball flattens easily with the spatula, or course you can use your hands if you prefer.
I am crazy about this looking fairly rectangular before I bake it, so I smooth the edges over and make sure it is rectangular before I bake, you can leave it in more of a loaf if you like, but do flatten some so it bakes.
That is what it looks like baked. And then for the final product, I slice it and then Re-Bake it for about 15 more minutes, thus twice baked or the name BISCOTTI
After they bake the second time I divide my batch into 2 separate cooling racks and one batch dries just as plain peanut butter biscotti and the other set gets a bottom dunked in melted chocolate for a chocolate peanut butter version. Each is divine and perfect with coffee, it is just what you prefer! Chocolate or not? That’s it for the Peanut Butter Biscotti recipe, as it is easy to make, easy to bake and delicious to eat, letting you lavishly live food out loud!