Monday, April 7, 2014

Pinned It Made It Monday Week 14

This week I have a couple more biscotti recipes to share with you that I have pinned.

The first one is Peanut Butter Chocolate Chip. Very yummy and a keeper
 The recipe calls for chocolate and peanut butter chips, but I didn't have peanut butter chips so left them out. I spread melted chocolate bark on the tops of them and then added some peanut butter to white bark and drizzled that on top

The next batch I made was Brownie Biscotti. Another very yummy treat, but will do some changing up on the recipe for the next batch. This is very crumbly and I don't think the butter to dry ingredients ratio is very good, so when I figure that out, I will share. But the flavor is so good! This recipe calls for almonds and I love the crunch.

We are not coffee drinkers, but these both are great with hot chocolate, not so much with hot tea.

Have you made anything you've pinned lately? I would love to hear about it.

Peanut Butter Chocolate Chip Biscotti

Yield: 5 dozen cookies

Prep Time: 20 minutes

Cook Time: 45 minutes


10 tablespoons unsalted butter
2 ½ cups all-purpose flour
2 ¾ teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 ¼ cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth peanut butter, room temperature
1 ¼ cups dry roasted peanuts
3/4 cup semi sweet chocolate chips
3/4 cup peanut butter chips


Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and let cool slightly.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until light and pale in color, about 2 minutes. Gradually add the sugar while the eggs are beating. Add the browned butter and vanilla and beat until combined, about 30 seconds. Add the peanut butter and mix until combined. Add the flour in two batches and beat until just combined. Scrape down the bowl and fold in the peanuts, chocolate chips and peanut butter chips.
Divide the dough into thirds and place each portion on a separate baking sheet. Using slightly moistened hands, shape each portion into a log about 15 inches long and 2 inches wide. Smooth the surface of the dough. Bake for 20 to 25 minutes until firm and golden brown along the edges. Let cool on the pan for 10 minutes.
Lower the oven temperature to 325 degrees F.
Using a serrated knife, cut the log into ½-inch slices and set them on the baking sheet cut sides up. Bake for 8 minutes. Flip the cookies over and bake 8 minutes more. Remove the pan from the oven and cool on a wire rack for 5 minutes. Transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.

Source: adapted from The Little Red House, originally from Food Network 

Brownie Biscotti

36 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/3 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unblanched almonds, toasted and coarsely chopped
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1-1/2 teaspoons shortening


  • In a large bowl, combine the butter, eggs and vanilla until well
  • blended. Combine the flour, sugar, cocoa, baking powder and baking
  • soda; gradually add to butter mixture just until combined (dough
  • will be crumbly).
  • Turn dough onto a lightly floured surface; knead in almonds and
  • chocolate chips. Divide dough in half. On an ungreased baking sheet,
  • shape each portion into a 12-in. x 3-in. log, leaving 3 in. between
  • the logs.
  • Bake at 325° for 30-35 minutes or until set and tops are cracked.
  • Cool for 15 minutes. Carefully transfer to a cutting board; cut
  • diagonally with a serrated knife into 1/2-in. slices.
  • Place cut side down on ungreased baking sheets. Bake for 20-25
  • minutes or until firm and dry. Remove to wire racks to cool.
  • For drizzle, in a microwave, melt vanilla chips and shortening at 70%
  • power for 1 minute; stir. Microwave at additional 10- to 20-second
  • intervals, stirring until smooth. Drizzle over biscotti. Yield: 3
  • dozen.

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