Peanut Butter Biscotti
Indulge in the perfect blend of nutty richness and crunchy satisfaction with this Peanut Butter Biscotti recipe! Each bite of these twice-baked Italian-inspired treats boasts irresistible layers of creamy peanut butter, buttery sweetness, and a delicate crunch from optional chopped peanuts. With just 15 minutes of prep time, this recipe is surprisingly easy to master, combining pantry staples like flour, baking powder, and vanilla with the luscious flavors of brown sugar and smooth peanut butter. Ideal for dunking into a steaming cup of coffee or tea, these golden, crisp biscotti slices are as versatile as they are delicious. Whether you’re looking for a homemade gift, an elegant dessert, or a snack to savor alongside your favorite beverage, this recipe will quickly become a crowd-pleasing favorite. Perfect for peanut butter enthusiasts and biscotti lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Creamy peanut butter
- 0.25 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Packed brown sugar
- 2 units Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cups Chopped peanuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until combined. If using, fold in the chopped peanuts with a spatula.
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving enough space between them.
Bake the logs in the preheated oven for 25–30 minutes, or until lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes. Reduce the oven temperature to 325°F (163°C).
Transfer the cooled logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti slices back on the baking sheet, cut side down, and bake for an additional 10 minutes. Flip the biscotti over and bake for 10 more minutes until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 434.1 g | 158% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 222.5 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1762 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
