Peanut – White Chocolate Chip Biscotti

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This has always been one of my favorite recipes for Biscotti…If you don’t have any peanuts, substitute the smooth peanut butter for crunchy…works out great.  Y’all have a great day.

Ingredients

• 10 tablespoons unsalted butter (at room temp.)
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/4 cups sugar
• 1 1/2  teaspoons pure vanilla extract
• 1/2 cup smooth natural peanut butter, room temperature
• 1 1/2 cups dry roasted peanuts
• 1 1/2 cups chopped white chocolate chips

Directions

Preheat your oven to 350 degrees F.

Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Now add the peanut butter and mix till combined and smooth.  Now slowly add in the dry ingredients in two or three additions.  Once combined, fold in the peanuts and white chocolate chips.

This will make 2 biscotti logs for you.  Divide and roll each out and press to about a 1 inch thickness and place on a prepared baking sheet.  (TIP: make sure the ends have a 45 degree angle so when you slice them you don’t have a big end piece, you can slice of the end and keep cutting equal slices) I like to bake each individually so I don’t have to rotate in the oven to bake equally. Bake until set and brown around the edges, about 25 to 30 minutes. Cool each log on a cookie rack for at least 10 minutes before cutting into pieces.

Carefully transfer the baked logs to a cutting board. Cut them crosswise, with a long serrated knife at about a 45 degree angle (remember my tip above?) , into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. (Tip #2: I like to bake them their second time on the cookie cooling rack placed on the cookie sheet.  This way the air circulates all around and you only have to do the second bake once)