Biscotti

I've seen a lot of biscotti recipes lately, and since I love biscotti, I wanted to give it a go. Biscotti is unique because you actually bake them twice, but I think they are still considered cookies. There's so many variations too, you can add pretty much anything to jazz them up, though almonds are traditional. Then if you want to get REALLY crazy, dip them in chocolate. With a hot cup of coffee, any biscotti is amazing.

So here is what I made with stuff I had around the house, but you can substitute whatever you want:


Peanut Butter/Banana/Walnut/Chocolate Biscotti

2 cups Flour
1/2 cup Sugar
2 tsp Baking powder
1/4 tsp Salt
2 Eggs
1 tsp Vanilla
1/2 Mashed Banana
1/2 cup Peanut butter
3/4 cup Chopped Walnuts
3/4 cup Chocolate Chips

Preheat oven to 350°
In a large bowl, mix the flour, sugar, baking powder, salt, walnuts, and chips.

In a medium bowl, mix the eggs, vanilla, banana, and peanut butter.

Work the wet ingredients into the dry until a soft dough forms, adding more flour if needed. Turn out dough onto floured surface and knead 1-2 minutes more. Shape into to logs, about 4 inches wide and 1 inch thick. Place on a parchment-covered baking sheet and bake for 30 minutes, until golden.

Remove to a cooling rack, and cool completely, at least 30 minutes. Slice logs diagonally into 1/2" slices. Place back on covered baking sheet, cut side down, and bake again at 350° for 10-15 minutes, until browned around the edges.