PB and J Biscotti
kid (big and small) would not love these PB and J Biscotti? If you enjoy peanut butter and jelly in a sandwich,
wait until you try this delectable cookie.
And…… they have the advantage of not squishing into a sandwich mish mash
ball in transit. With peanuts, peanut
butter and Peanut butter meal the roasted peanut flavor is for real. Pared with tart dried cherries, they will
bring back fond childhood lunch time memories,
This dough is quite sticky, so it if best to chill a bit to make it easier to hand, and the roll the dough flat between two pieces of waxed paper, or one large folded sheet.
If you would rather, you can substitute other dried fruit or strawberry or grape fruit leather for the dried cherries, and get much the same result.
Why not whip up a batch and surprise you (adult) friends at you next picnic lunch.
PB AND J BISCOTTI Recipe
cup dry roasted peanuts chopped
cup peanut butter, creamy or chunky
cup brown sugar, packed
cup granulated sugar
- 1 teaspoon
- 2 tablespoons
peanut butter powder
cups plus 2 tablespoons all purpose flour
tsp baking powder
- ½ teaspoon
- ¼ teaspoon
cup peanut butter chips
cup dried cherries
oven rack in center of oven and preheat your oven to 350 degrees F.
baking sheet with parchment paper or spray with nonstick spray, set aside.
a bowl beat peanut butter, granulated sugar, brown sugar, until light and
fluffy. Add vanilla and one egg at a time and continue mixing, and until
smooth. An electric mixer works well for
a large bowl add flour, baking powder, baking soda, salt and peanut butter
powder whisk until well combined.
wet mix to dry mix and blend by hand until just combined. Add chopped peanuts and mix until well
distributed. Dough will be quite sticky.
dough in plastic wrap and refrigerate for one hour.
from refrigerator and divide the dough in half, place on a piece of waxed
paper, fold waxed paper over top and roll dough into a rectangle about a ½ inch
half of the peanut butter chips and dried cherries on one side of each piece of
dough. Fold the other half of the dough
over the filled side, press ends together and shape into a log
logs on prepared cookie sheet, spacing 2" - 3" apart, flatten a bit
and shape in to a half cylinder about 3" in wide.
for 25 - 30 minutes until firm and starting to crack on top. Reduce oven to 275 degrees F.
in pan, until cool enough to handle. Transfer to cutting board and cut each log
diagonally into ½ to ¾ inch thick slices using a sharp serrated knife.
biscotti bottom down on baking sheets and return to oven for 25-30 minutes, or
until nice a brown crisp.
from oven and cool completely on wire racks.
completely and store in air tight container to keep fresh.
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