Peanut Butter And Chocolate Biscotti

Peanut Butter And Chocolate Biscotti(adapted from Food Network)


  • 10 tablespoons earth balance butter spread
  • 2 1/4 cups whole wheat flour
  • 1/2 cup peanut flour
  • 2 3/4 teaspoons baking soda
  • 3 large eggs
  • 1 1/4 cups turbinado sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup runny, salted peanut butter(365 brand recommended)
  • 1/2 cup dry roasted peanuts
  • 3/4 cup chocolate chips

Line 3 baking trays and preheat your oven to 350 degrees. Over the stove, melt and brown 10 tablespoons earth balance vegan spread for about 3-5 minutes. Set that aside, In a large bowl, sift together the flour, peanut flour, and baking soda. In a medium bowl, fully beat together 3 eggs. Add the sugar and continue beating. Once that is incorporated, pour in the vanilla extract and butter(which should be slightly cooled and starting to thicken by now). Beat until that is all mixed. Lastly, add in the peanut butter and mix until batter is thick and uniform in color(Note: if using unsalted peanut butter, add about 1 1/2 teaspoons of salt now).

Pour the wet into the dry and fold until batter reaches an even consistency. Work in the peanuts and chocolate chips now. Divide the dough into 3 equal balls, and mold each into a log approximately 2-3 inches wide and 12-15 inches long. Bake for 30 minutes or until slightly browned. Remove from the oven and let cool for 10 minutes. Drop the oven to 325 degrees. Meanwhile, move each log to a cutting board, and, using a bread knife, cut into 3/4-1 inch segments. Lay each slice back on the baking trays, and bake for 16 minutes, flipping 8 minutes through. If the cookies start to turn deep brown early into the second half, remove them then. Let cool and serve with coffee or hot chocolate.

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