A delicious crisp confection that tastes just as good as it looks! Peanut Butter Biscotti is loaded with peanut butter flavour and paired with melted milk chocolate!
I’d like to say that I kept the best for last, but to be perfectly honest, I loved them all! Today concludes my 12 Biscotti of Christmas series. I do hope that you’ve enjoyed each one as much as I have loved sharing them with you! But, before it’s all tied up, let’s talk about this Peanut Butter Biscotti.
LET’S TALK PEANUT BUTTER!
Before you are tempted to send me an email or a comment knocking my choice for peanut butter that is not natural and organic, hear me out! This recipe will not work with natural peanut butter. I repeat, this recipe will not work with natural peanut butter.
There, I said it. Now, if you go ahead and make this recipe using natural peanut butter and it comes out of the oven in a big, wet mess, you cannot blame me.
John.e uses only natural peanut butter, but I do not. I do not like it at all. Yes, it’s healthier and better for me, but I’d rather not eat it at all if I have to choose the natural stuff. I grew up on Kraft or Jiffy peanut butter and it’s the only peanut butter I ever use.
For this biscotti, you have the choice of smooth peanut butter or crunchy. But, you do not have a choice between all natural and the sugar-laden, mass produced stuff. The biscotti will not bake and it most certainly will not taste right.
If you are completely against using non-natural peanut butter, as harsh as it may sound, this recipe is most certainly not for you.
ADD-IN INGREDIENTS
I really wanted to bring home the peanut butter taste in this biscotti. So, not only did I use peanut butter, I also used peanut butter baking chips and chopped peanuts.
Peanut Butter Baking Chips can be found in almost all grocery stores. I know for a fact that you can find them at Walmart and Target. You can also order them online. You can switch them out for chocolate chips if you wish.
When it comes to peanuts, you can use raw, natural peanuts. I happen to think that the roasted peanuts have more flavour. You can always toast your raw peanuts in a dry skillet over medium heat if you wish.
I prefer to use salted peanuts. The salted peanuts really help to offset the sweetness and adds another layer of flavour. If you prefer, Trader Joe’s has a roasted, 50% salted peanut that is absolutely phenomenal!
STORING AND FREEZING
These biscotti will last in the freezer for three months. Be sure you have a good container with a tight seal. Whenever I’m freezing cookies, I always double up on the seal action. Before I place the lid on, I always drape a sheet of plastic wrap on top. Then I push the lid on. I just feel that the lid fits more tightly. Any little thing I can do to keep the frost out, I’m going to do it! I like to use tins like this.
Like I always say, if you freeze any baked goods, remove only the amount you want when you decide to thaw them. Fetch the container from the freezer and remove only what you need. Put the lid back on and get the container back in the fridge.
To properly thaw baked goods, place them on a plate or a wire cooling rack. Don’t pile them. Spread them out and give them some space. Let them sit at room temperature for 10 to 15 minutes. They will taste fresh and perfect every single time!
CONCLUSION:
So, that’s it, that’s all! Just like the previous Christmas baking series’ that have been published at Lord Byron’s Kitchen, I’m adding this series to the list. As always, it’s been a challenge, but I’ve never backed down from a a challenge in my life.
Most likely, I will publish a complete list of the biscotti recipes soon, but for now, I think I’ll take a little break. By little, I mean two days. Because, would you like to know what happens on Monday???? Would you???? Okay, I’ll tell you! On Monday, my newest Christmas baking series will start. I’ll publish the first recipe from Lord Byron’s 24 Cookies of Christmas Volume 3!!
If you can’t wait, you can certainly refer back to a series from previous years. Just click on the collection photos below. Cheers!
Peanut Butter Biscotti
Ingredients
For the Biscotti:
- 1 cup creamy peanut butter (do not use natural peanut butter)
- 1/2 cup brown sugar, lightly packed
- 1/2 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1/4 cup milk
- 1 tablespoon baking powder
- 1 cup peanut butter chips
- 1/2 cup chopped salted peanuts
For the Garnish:
- 2 cups milk chocolate chips
- 1/2 cup chopped salted peanuts
Instructions
For the Biscotti:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, beat together the peanut butter, brown sugar, and sugar until creamy and smooth.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and incorporate well. Set mixture aside.
- In a separate bowl, whisk together the flour and baking powder. Add half of the flour mixture to the peanut butter mixture and beat until incorporated.
- Pour in the milk and the rest of the flour mixture. Beat until just mixed through.
- Use a wooden spoon or spatula to stir in the peanut butter chips and the chopped peanuts.
- Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!)
- Form log into a rectangle shape that is roughly 5" wide and 16" long.
- Bake for 35 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 15 minutes.
- Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
- Place slices back onto baking sheet which has been lined with more parchment paper. Slices should be standing up so that both cut sides are exposed. Bake for 20 minutes.
- Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
For the Garnish:
- Place the milk chocolate chips in a wide, shallow bowl that is microwave safe. In increments of 20 seconds, melt the chocolate in the microwave on high until smooth and creamy. Stir with a rubber spatula between each increment.
- Once melted, dip the bottoms of the biscotti into the chocolate. Set back down on the wire cooling rack and sprinkle with a few chopped peanuts.
- Allow the chocolate to fully set and harden.
- Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.
Nutrition
Michelle says
I plan to have biscotti as my baking theme this year and will be trying your peanut butter, gingerbread and lemon poppyseed recipes. Can you double the batch for the recipes?
byronethomas@gmail.com says
Sounds like a great theme! I have not tested the recipes as double batches.
stefanie says
These are sooo good. We all loved them. They feel very decadent with coffee. Would make a great gift of a few with a coffee gift card – and pretty too with the chocolate and crushed peanuts.
Mary Ellen Darno says
Don’t you need butter when you make these?
Deb J says
Tasty biscotti. Enjoyed making them. Time seems closer to 2 hours than 1 hr, 5 min. Bake 35 min, cool 15, cut 5, 2nd bake 20, 2nd cool 5 min, prep 20 and garnish 15. So, other than time, am pretty happy with how these turned out. I did not need 2 cups milk chocolate chips – had about 1/2 to 3/4 cup left over. Think these will be delicious with coffee! Made 16 biscotti for me.
Charmaine says
Hello Lord Byron! I’m a risk taker…… I made this biscotti with ingredients I had at home. I used skippy n -a -t -u -r -a -l peanut butter, (no stirring required) white sugar, (didn’t have brown sugar), almond breeze original almond milk (unsweetened), salted roasted peanuts ( had to de-shell, no big deal), dark chocolate chips and peanut butter chips for drizzle on top. Dough was perfect, not too wet and very manageable. Baked for 25 minutes , cooled for about 25 minutes cut and laid on cut side and baked for 15 minutes. I cooled for 30 minutes or so, melted dark chocolate and peanut butter chips separately in microwave and drizzled on one cut side of biscotti. Crunchy and Yummy! Next time I will add peanut butter chips to dough though my husband and in-laws think they were tasty as made. 😋. Thanks for the recipe!
Mary J Nosse says
Is there no butter in this recipe?
byronethomas@gmail.com says
That is correct, Mary. No butter is needed for this recipe.
Mary J Nosse says
Thanks for confirming, these turned out perfectly!