Chocolate Peanut Biscotti Ingredients
2 1/4 cup All-Purpose Flour
2 1/4 teaspoon Baking powder
1/3 cup Butter, room temperature
2/3 cup Granulated sugar
3 large Eggs, room temperature
1/2 cup (3 oz) semisweet-chocolate chips, melted
1 teaspoon Vanilla extract
3/4 cup Unsalted dry roasted peanuts, chopped
White from 1 large egg
Method:Mix together flour and baking powder.
Beat butter and sugar in a large bowl with electric mixer until blended.
Beat in eggs then melted chocolate and vanilla.
Stir in flour mixture and peanuts.
Divide dough in half (2 cups per half)
wrap in plastic wrap and refrigerate for three hours or until firm enough to handle.
Heat oven to 350°F.
Lightly grease one large cookie sheet.
Lightly beat egg white in a small bowl with a fork.
Put both pieces of dough on cookie sheet, about 4 inches apart.
With floured hands, shape into 14 x 1.5 inch logs.
Brush with egg whites.
Bake for 25 to 30 minutes until firm when pressed in the centre. (Tops may crack slightly).
Remove cookie sheet from oven to a wire rack (leave oven on).
Let logs cool for 10 minutes then slide them on to a cutting board.
Cut each log diagonally in 30 slices with a large serrated knife.
Lay slices on an ungreased cookie sheet
bake for eight to 10 minutes turning once until dry and lightly toasted.
Cool completely on cookie sheets on wire racks.
Store the Chocolate Peanut Biscotti in an airtight container for up to one month or freeze.
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