Peanut Butter Chocolate Chip Biscotti.

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Dear Jillian Michaels,I am very sorry about not hanging out with you the past two days.

Ok fine, three days.

But you see, I couldn’t help it; I had meetings every day. And I had to study and prepare for aforementioned meetings. And I was tired from late night meetings. And it was really cold and couldn’t really be bothered getting changed into workout clothing. And . . . I was busy making biscotti.

But it was for a party! It had to be done. And . . . and . . . and . . .

Fine, no more excuses. I’m just going to pretend that I don’t hear Gillian shouting at me (“You don’t get rock hard abs unless you give me everything you’ve got!!!”), and tell you about these biscotti. Because seriously? They are so worth tuning her out and having a second (or a third . . . just sayin’).

So, biscotti and I haven’t always been best of friends. I mean, if someone orders one at a coffee shop and offers me some, I won’t say no. But in my mind, I know that there is going to have to be some serious coffee dunking/soaking before I take a bite. Because, ya know, I value my teeth.

However, this biscotti wanted to grow up and be a cookie, I’m sure of it. I can see it when it was a wee biscotti at primary school, reading “How To Be A Good Biscotti,” but secretly reading “Want To Live Like A Cookie?” inside his school book.

He is a rebel, folks.

And I can imagine the teen years at his household weren’t the most pleasant either. Hanging out with Snickerdoodle and Chocolate Chunk Cookies on the weekends, getting caught, so having to sneak out? It was a tough life for this biscotti.

Until we found each other. You see, I’ve always wanted a biscotti that wanted to be a cookie. That chew in the center, but still sturdy enough to dunk in coffee (or hot drink of choice), is what I dream about.

Now we are living happily ever after.


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Beat the peanut butter, butter, and sugar in a bowl until soft and fluffy. It will be the color of butterscotch, light pumpkin, or something else heart warming that makes you think that anything is possible.Beat in egg and egg yolk until well blended, then all the dry ingredients at once and mix on low until just incorporated. Stir in chocolate chips. Divide batter in half on two separated baking sheets covered in baking parchment, and form into logs.

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Brush with the egg wash, and generously sprinkle with sugar.Bake.

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Peanut Butter Chocolate Chip Biscottimakes: approximately 2 dozen

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup natural peanut butter

1 cup granulated sugar

1 large egg

1 large egg yolk (save the egg white for the egg wash)

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

egg wash and 1 tablespoon of milk for egg wash

sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes.  Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add chocolate chips and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry.  That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Source: adapted from Joy the Baker

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