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Brown Butter & Peanut Butter with Chocolate Biscotti


1\2 c. unsalted butter

3 ½ c. all-purpose flour

2 ¾ tps. baking powder

½ tsp. fine salt

3 large eggs

1 c. sugar

2 tsp. vanilla extract

½ c. smooth peanut butter, room temperature

1/3  c. dry roasted peanuts (chopped)

1/3 c. chopped dark chocolate or chocolate chips (your choice)


peanut butter Biscotti

Preheat oven to 350° F. Line baking sheet with parchment paper.

 Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

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

Beat the eggs with the sugar for 2 minutes.  Slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough in half or thirds, place each portion on baking sheet. Shape the dough with slightly wet hands into logs about 3-inches wide and 18 inches long.

For a shiny biscotti, whip an egg white for half a minute using a fork, brush over top and sides of logs.

Bake until set and brown around the edges, 25 minutes.

Lower the oven temperature to 325° F. Carefully transfer the logs to a cutting board. Let the dough rest 10 minutes before handling.  Cut logs into 1-inch thick cookies. Place cookies cut side down on the baking sheets. Bake on first side 10 minutes. Flip the cookies over and bake 10 minutes more. Cool biscotti on the baking sheets. Drizzle with ganache of melted chocolate chips. 

Note: When handling the cookies between baking times, do so with extreme care, they will tend to break easily, no worries though, they will firm up after cooling down. 

Dunk in milk, tea, coffee or anything that curls your toes with joy and savor. Bon Appétit!