Archive for February, 2011

February 23, 2011

Peanut Butter Almond Biscotti

Lack of time has been what’s been getting in my way of creating these precious little biscotti. I came across the recipe on here a few weeks ago, but just haven’t had a moment long enough to get busy in the kitchen. Allow me to say that they were worth the wait – so decadent. My little fingers continue to reach for more even though my stomach begs to differ.

Peanut butter in biscotti is one of the smartest ideas out there. You just wait; you’re going to be seeing Nutella biscotti on here relatively soon.

The original recipe calls for pecans, although I lacked that particular nut and substituted with the oh-so popular almond. I changed a few other things around, simply out of lacking the appropriate ingredients and craving for cinnamon, but feel free to head on over to the original recipe and use that one.

When you decide to bake these, I recommend you brew yourself a pot of coffee and add some good quality hot cocoa mix to your mug. Or head out to a Starbucks and get a Mocha Latte. These peanut butter biscotti are a wonderful pairing with chocolate and coffee.

Peanut Butter Almond Biscotti

Original recipe found here

Makes about 30

  • ¼ cup unsweetened apple sauce
  • 1/3 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose unbleached flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ cup almonds, roughly chopped

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with non-stick spray.

Beat together the apple sauce, peanut butter, sugar, egg and egg yolk with an electric mixer until creamy. Add in the flour, baking powder, salt and cinnamon. Mix together until combined. Stir in the chopped almonds with a spoon.

Divide the dough in half. Form each half into a log (about 8 – 12 inches long) on your prepared baking sheet(s). Each log should be around a ½ – inch thick. Bake the biscotti for about 20 – 30 minutes or until golden brown and a knife inserted in the middle comes out clean.

Remove biscotti from your oven and allow them to cool for about 10 minutes. Using a sharp knife cut ½ – inch thick slices. Place the biscotti cut side down back onto the baking sheet(s). Bake for another 10 – 15 minutes. They should be a bit more golden brown than before. Be careful not to burn them. Remove baked biscotti from oven and let cool for about 20 minutes before consuming.