I have been baking up a storm today – it’s officially crunch time with Christmas just a few days away so it’s now or never. The good news is that my efforts yielded a ton of goodies! I’m always amazed by how much I can make in a single day if I set my mind to it. On the flip side, the kitchen looks like a tornado swept through, and it’s probably going to get worse before it gets better as tomorrow looks like it’ll be another day chock-full of baking. I’m so excited to share the treats with others!
These peanut butter biscotti weren’t part of today’s baking extravaganza. Shockingly, I actually made them in advance. When I was considering which Christmas cookies I wanted to make this year, I almost included the classic peanut butter blossoms (the peanut butter cookies with the Hershey’s Kisses in the center) but instead, I decided to try these biscotti since they’re a spin on the same chocolate and peanut butter flavor combination. I adapted the original recipe just slightly; it called for mini chocolate chips to be mixed into the dough, but alternatively, I chopped up the rest of the mini peanut butter cups I bought from Trader’s Joe’s not too long ago and threw them in. A little extra peanut butter is never a bad thing These bake up beautifully, though I’ll note that the logs don’t spread much in the oven so be sure you shape them roughly the way you want them to look when they finish baking for the first time.
Biscotti really are one of my favorite treats to make and share. There are endless possible flavor combinations, so you’re sure to find one that’ll please everybody on your list. If you make a lot of holiday goodies, biscotti are a good choice because they’re good keepers, meaning you can get them out of the way early and they’ll still be just as delicious on day 4 or 5 as they were on day 1. In case peanut butter isn’t your thing, I figured I’d share a few other recipes that might be more up your alley. Here are some of my other favorite biscotti:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 cup sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup chopped mini peanut butter cups
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla to the mixer bowl. Beat in the eggs one at a time, allowing each to incorporate before adding the next, and scraping down the bowl between additions. With the mixer on low speed, add the dry ingredients just until incorporated. Stir in the chopped peanut butter cups until evenly distributed.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 11 x 3 inches, spacing the logs at least 3 inches apart. Bake for 30 minutes. Remove the baking sheet from the oven but maintain the oven temperature. Let cool for 10 minutes then use a serrated knife to slice each log diagonally into slices about 1/2-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, until the biscotti are slightly crisp, about 20-30 minutes more, flipping them over halfway through the baking time. Transfer to a wire rack and cool completely.
Makes about 30 biscotti