Peanut Butter Biscotti

I can bake the most beautiful desserts ever. But apparently I can’t cook real food.

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 slaved on making biscotti look gorgeous – dipped in tempered chocolate to perfection and rolled in crushed peanuts. I was feeling pretty smug, oh yeah.

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.

So readers, learn from me. Don’t cook eggs on high heat. (Apparently, every single person in the world knows that you don’t cook eggs on high heat. Except me. Literally everyone else said, duh, cook eggs on low or medium.) 

Well then. I may not be able to scramble eggs, but at least my biscotti tasted awesome!

Peanut Butter Biscotti

Ingredients
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
3 eggs
1 1/2 cups peanuts
1 (12 ounce) bag semisweet chocolate chips, for dipping

Directions
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.