food and drink ? Blog Archive ? Chocolate Peanut Biscotti

2 1/4 c All-Purpose Flour

2 1/4 ts Baking powder

1/3 c Butter, room temperature

2/3 c Granulated sugar

3 lg Eggs, room temperature

1/2 c (3 oz) semisweet-chocolate chips, melted

1 ts Vanilla extract

3/4 c Unsalted dry roasted peanuts, chopped

1/2 c Mini-size M&M?s candies

White from 1 lg egg

Mix flour and baking powder.

Beat butter and sugar in a large bowl with electric mixer until

blended. Beat in eggs, then melted chocolate and vanilla. Stir in

flour mixture, peanuts and mini-size candies.

Divide dough in half (2 cups per half). Wrap in plastic wrap and

refrigerate 3 hours or until firm enough to handle.

Heat oven to 350 degrees F. Lightly grease one large cookie sheet.

With a fork, lightly beat egg white in a small bowl.

Put both pieces off dough on cookie sheet, about 4 inches apart.

With floured hands, shape into 14?1 1/2-inch logs. Brush with egg

white.

Bake 25 to 30 minutes until firm when pressed in center. (Tops may

crack slightly.) Remove cookie sheet from oven to a wire rack.

(Leave oven on.) Let logs cool 10 minutes, then slide them onto a

cutting board. With a large serrated knife, cut each log diagonally in

30 slices.

Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer,

turning once, until dry and lightly toasted. Cool completely on

cookie sheets on wire rack. Store airtight up to 1 month or freeze.

Prep: 20 min. Chill: 3 hr. Bake: 40 min.

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