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Peanut Butter & Honey Biscotti

Peanut Butter & Honey Biscotti

Peanut Butter & Honey Biscotti

Makes just over 36 biscotti.


2 eggs

¾ c. sugar

¼ c. peanut butter

¼ c. liquid honey

1 tsp. vanilla

2 c. flour

1 tsp. Salt

1 tsp. baking powder

1 tsp. cinnamon

¾ c. salted peanuts

¾ c. chocolate chip


½ c. powdered sugar

1 tsp. peanut butter

¼ tsp. vanilla

2 tsp. milk (or a bit more)


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In a mixing bowl, beat the eggs, sugar, honey, vanilla and peanut butter on medium till the mixture is creamy.

In a separate bowl measure out the flour, baking powder, salt and cinnamon. Stir the ingredients till well mixed. Add peanuts and chocolate chips.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be slightly tacky. (sticky to the touch).

Form two logs of equal proportions, (app. 14 x 2-3 x 1 inch high) and place on a sheet pan covered with parchment paper.  Bake in a 350 ° oven for 25 minutes.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.

Tip: Use a serrated knife if possible to cut the biscotti.

Once cooled, prepare the glaze by mixing the powdered sugar, peanut butter and vanilla, add the milk a bit at a time till the glaze is running consistency, using the spoon drizzle over the top of the biscotti, let it set for a few hours before handling. 

Bon Appétit!

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