Sunday, November 25, 2012

Chocolate peanut butter biscotti

Chocolate peanut butter biscotti / Biscotti de chocolate e manteiga de amendoim

The biscotti-craze doesn't seem to be going anywhere, therefore it was not so difficult for me to choose which recipe to make first from the oh, so beautiful "Tea With Bea": the cheesecakes looked amazing and I felt tempted to start with one of them, but since I did not have any cream cheese in the fridge I went for the chocolate pb biscotti. I have to honest with you: the dough needed some adjustment and enclosing the peanut butter inside it was less fun than I'd expected, but in the end it was all worth it, because the biscotti turned out absolutely delicious.

Chocolate peanut butter biscotti
slightly adapted from the oh, so beautiful Tea With Bea: Recipes from Bea's of Bloomsbury

2 cups + 2 tablespoons (300g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (45g) cocoa powder
100g light brown sugar
2 tablespoons golden syrup – I used corn syrup
3 tablespoons canola oil
2 large eggs
2 teaspoons water
1 teaspoon vanilla extract
80g roasted, salted peanuts
80g dark chocolate chips
granulated sugar, for sprinkling
generous 1/3 cup peanut butter (crunchy or smooth)

In a large bowl, mix together the flour, baking powder, salt, cocoa and sugar. Set aside.
Put the golden syrup, oil, eggs, water and vanilla in another bowl and whisk to combine. Add t the dry mixture and stir until just combined (my dough here was very dry and crumbly, so I added another egg and 1 tablespoon oil).
Add the peanuts and chocolate and mix until evenly distributed. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour before proceeding.
Preheat the oven to 145°C/290°F. Line a large baking sheet with baking paper.
Sprinkle a work surface liberally with sugar. Place the dough onto the sugar and flatten roughly with your hands. Dot spoonfuls of peanut butter all over the dough and lightly roll the dough into a log about 6cm (2½in) wide and 2cm (1in) high. Try to encase the peanut butter inside the log to avoid it from burning.
Transfer the dough log to the prepared baking sheet. Bake it for 25-40 minutes until the top is completely hardened, and when tapped, feels sturdy and not squishy inside. Remove from the oven and let cool for 20 minutes.
Turn the oven to 135°C/265°C. Line a large baking sheet with baking paper.
Slice the cooled log, diagonally, into 1cm (½in) slices. Lay all the slices flat on the prepared sheet and bake for 10-15 minutes until nice and dry, turn all the biscotti over bake for another 10-15 minutes on that side. Cool completely on the sheet.
Store in an airtight container. The biscotti will keep for up to 1 month.

Makes about 30 – I made the exact recipe above and got 22


julie said...

Oh, those biscotti sound really good, I love P and chocolate together :)

Laura (Tutti Dolci) said...

I love the ribbon of peanut butter in these biscotti!

aussiebaker said...

I was wondering if you used regular, no-stir, sweetened peanut butter or a natural-style (oil on top)? Would either work do you think?

Patricia Scarpin said...

Hi darling - if it is too runny it will be a nightmare to enclose it inside the biscotti dough. :(

Related Posts with Thumbnails