Some things just go together, like coffee and cream.
Chocolate and peanut butter.
My belly and these biscotti. Chocolate peanut butter biscotti with salty crunched up peanuts on top, to be exact.
I agree with Joy the Baker (whose inspired this recipe) on the merits of perfect biscotti. Crunchy, yes, but not too much so. Like a little whisper of, “Hey, I’m really just a grown-up cookie” when you bite after a good dunk.
And dunk you should.
A few salty, chocolate-y peanuts in the bottom of the mug are highly underrated.
Chocolate-dipped Salted Peanut Butter Biscotti
adapted from Joy the Baker
Makes: approx. 2 1/2 dozen
- 4 tablespoons unsalted butter, softened
- 1/2 cup natural peanut butter
- 1 large egg + 1 egg yolk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted peanuts, finely chopped
- 1 cup dark melting chocolate (we love Callebaut)
- 1/4 cup additional chopped peanuts to sprinkle on top
Preheat oven to 325 degrees F. Line two baking sheets (or one large baking stone) with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer (with paddle attachment) beat together butter, peanut butter and sugar. Beat until well-blended and slightly fluffy. Scrape bowl; 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 1/2 cup crushed peanuts and mix just long enough to incorporate (a few turns of the mixer should do.)
Divide the batter between the two baking sheets and shape dough into two logs about 8″ long and 1 1/2″ wide. Dough will be slightly dry, so you may have to use a firm hand to shape.
Bake 15 minutes. Rotate baking sheet/s and bake for another 15 to 20 minutes, until golden brown. Remove from oven and allow to cool slightly. When cool enough to handle, use a serrated knife to carefully slice each log into 1″ thick pieces. Place cut side down on the baking sheet and bake for another 10 to 15 minutes. Remove from oven and allow to cool.
Melt chocolate in a double boiler or microwave (if using microwave, heat on low in 30-second intervals, stirring in between until melted.) Dip the top edge of biscotti in chocolate, sprinkle with remaining 1/4 cup of crushed peanuts and allow to dry.