Fine.... one can subsist on sugar alone, right?
I saw this peanut butter biscotti from Allrecipes and had to make it. I loooove Italian biscotti because it's hard and crunchy. Traditional biscotti does not contain oil or butter (even better), and is twice baked which causes its dry crunchiness. B calls them "rocks," but hey, biscotti is an elegant cookie that demands an accompanying drink for dunking.
I then decided to needed eat a very late lunch.... and burnt a simple veggie egg scramble to a crisp. It looked fine on top, but the bottom was black. And it smelled horrible. I tried to salvage it/eat it but it was totally inedible and, alas, I was forced to throw it away.
Well then. I may not be able to scramble eggs, but at least my biscotti tasted awesome!
Peanut Butter Biscotti
1/4 cup milk
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 cup crunchy peanut butter
1/2 cup dark brown sugar
1/2 cup white sugar
1 1/2 cups peanuts
1 (12 ounce) bag semisweet chocolate chips, for dipping
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Combine the flour and baking powder in a separate bowl.
Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time and beat. Add milk and vanilla extract.
Alternate pouring in the flour and mixing until just incorporated. Fold in the peanuts; mixing just enough to evenly combine.
Divide the dough into 2 equal logs and place on parchment paper. Flatten slightly to make a rectangle shape. Bake in the preheated oven until firm to the touch, about 25 minutes. Remove biscotti logs and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Cut each loaf into 1/2-inch slices using a sawing motion to avoid crumbling. Return the slices to the baking sheets with the cut sides up. Bake in the oven until biscotti are dry (about 10-12 minutes on each side depending on desired dryness). Cool completely.
Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.