Monday, December 20th, 2010
twelve days: peanut butter chocolate chip biscotti
Ooh, biscotti. If you haven’t made some form of it to give as a gift, well, you really should. I’ve mentioned before that biscotti is a sure-fire way to an easy and impressive gift. And if you’ve never made your own even for yourself, you really should as well. It bears so little comparison to that coffee shop junk!
And don’t even get me started on chocolate and peanut butter together. This isn’t rocket science, people, it’s pure deliciousness! Please do us all a favor. Bake yourself some biscotti, tie it up in a little plastic bag and give it with a cute coffee mug. I don’t know anyone who wouldn’t enjoy that for a gift.
Peanut Butter Chocolate Chip Biscotti
Makes about 20 cookies
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
3 tablespoons unsalted butter or margarine, softened
3/4 cup peanut butter of your choice
1 cup agave nectar (or honey)
1 cup semi-sweet chocolate chips
Preheat the oven to 350°F, and line two baking sheets with silicone mats or parchment paper and set aside.
Whisk together flour, baking powder, and salt in a medium bowl. In a small bowl or glass measuring cup, whisk together eggs, lemon juice, and vanilla.
With an electric or stand mixer set on medium high, beat butter, peanut butter, and agave nectar for about two minutes. Reduce the speed to mixer and add the egg mixture. Slowly add the flour mixture and beat until well combined. Fold in chocolate chips (you may need to do this with your hands – the dough gets pretty stiff).
Scoop the dough onto the middle of one of the baking sheets. With lightly floured hands, press the dough into a loaf of sorts, about 6? x 14.” This isn’t an exact figure, but should give you an idea of what to shoot for.
Bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes, rotating the sheet halfway through baking. Set the sheet on a cooling rack and cool for 15 minutes.
Raise the oven temperature to 400°F. Transfer the loaf to a large cutting board. Using a large serrated knife, slice the loaf into 1/2-inch slices on the diagonal. Place the slices flat side down on the two baking sheets. Bake again until golden brown, about 8 minutes, flipping the slices halfway through. Transfer to wire racks to cool completely, and then store in an airtight container for up to two weeks.
High-Altitude Notes: Reduce baking powder to 1 1/2 teaspoons. Bake the first time at 375°F for about 30 minutes, and for the second time at 425°F for about 8 minutes.
You leave me no choice. I have to make these. TOMORROW.
See you in three days