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peanut butter biscotti baked 2x
Dana Vento

Peanut Butter Biscotti

An easy to make biscotti: Peanut Butter Biscotti
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Servings: 36 pieces
Course: In the Kitchen with Dana
Cuisine: COOKIES
Ingredients Equipment Method Notes

Ingredients
  

  • 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
OPTIONAL INGREDIENT
  • ¼ C Nutella if you want a nutty complimentary flavor
  • 2 tbsp espresso if you want a hint of coffee flavor

Equipment

  • 1 Large mixing bowl
  • 1 Hand or stand mixer you can use a spoon to mix as well
  • 1 Cookie tray
  • 1 parchment paper to line baking trays and make cleanup eaier

Method
 

  1. Preheat oven to 350 Degrees Fahrenheit
  2. In a large mixing bowl, add egg, vanilla extract, brown sugar and peanut butter.
  3. Mix
  4. (If you want to add NUTELLA or ESPRESSO DO IT NOW and MIX it well to combine)
  5. Add in Flour and Baking Powder
  6. Add the flour in 1 C at a time and mix well.
  7. Use a spatula to form a ball of biscotti batter
  8. Push Biscotti Ball Mixture onto Pan
  9. Flatten Biscotti Mixture to about 1/4" thick
  10. Bake
  11. Remove from oven once golden brown
  12. Allow to cool enough to be able to cut without crumbling(about 15 minutes)
  13. Cut into slices and turn each on its side
  14. Bake again for 15 minutes more
  15. Allow to cool
  16. If desired dip each into melted chocolate, or serve as is.

Notes

If, for some reason, your batter is too dry, add a tablespoon of water at a time, but don't add more than a tbsp at a time, and mix it each time to form that mound of dough.  You don't want sticky biscotti dough, but you do want the dough to agree to be made into a mound then formed, but not crumbly.