I originally wanted to make hazelnut biscotti and had the recipe all ready when I found the recipe for cappuccino biscotti at www.joyofbaking.com. I like this one better because it didn't call for butter and only used 1 egg. Set out my ingredients and found I only had a fourth of a cup of chocolate chips left instead of the 1/2 cup needed. Digging in my pantry, I saw I still had some Reese's. why not right? Decided to call these Peanut butter biscotti instead as the PB taste was really distinct and oh so good! I cut the salt to less than 1/4 tsp because the Reese's cups were salty enough.
Ingredients:
3/4 cups hazelnuts, toasted, peeled
1/4 cup espresso or strong coffee, cooled
1 tbs low fat milk
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
A little less than 1/4 tsp salt
1/4 cup chocolate chips
1/2 cup Reese's peanut butter cups, roughly chopped
Directions:
1. Toast hazelnuts in oven at 350F for about 12 minutes, wrap in clean towel, let stand for a couple of minutes then rub briskly to remove skin, chop roughly
2. Leave oven at 350F
3. Whisk together espresso, milk, egg and vanilla
4. In a stand mixer, using paddle attachment, mix flour, baking powder, baking soda and salt.
5. Add the coffee/egg mixture and mix until it forms dough
6. Add the chocolate chips, PB bits, and hazelnuts gradually until incorporated
7. Dump dough on a lightly floured surface and cut sough into 2 equal pieces
8. Roll each pc into a log about 10 inches long and 2 inches in diameter
9. Place logs on a large baking sheet lined with parchment, about 3 inches apart
10. Bake for about 35 to 40 minutes until firm to the touch
11. Place baking sheet on a wire rack to cool for about 10 min
12. Reduce oven temp to 300F
13. On a cutting board, slice the log about 3/4 inch lengthwise on the diagonal. Each log would yield about 12 pcs
14. Place the pieces back on the backing sheet, cut side down and bake for about 7 min.
15. Turn the biscotti and bake for another 7 min. If you want crispier biscotti, bake for about 9-10 min on each side
16. Place biscotti on wire rack to cool
17. Store in airtight container
Ingredients:
3/4 cups hazelnuts, toasted, peeled
1/4 cup espresso or strong coffee, cooled
1 tbs low fat milk
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
A little less than 1/4 tsp salt
1/4 cup chocolate chips
1/2 cup Reese's peanut butter cups, roughly chopped
Directions:
1. Toast hazelnuts in oven at 350F for about 12 minutes, wrap in clean towel, let stand for a couple of minutes then rub briskly to remove skin, chop roughly
2. Leave oven at 350F
3. Whisk together espresso, milk, egg and vanilla
4. In a stand mixer, using paddle attachment, mix flour, baking powder, baking soda and salt.
5. Add the coffee/egg mixture and mix until it forms dough
6. Add the chocolate chips, PB bits, and hazelnuts gradually until incorporated
7. Dump dough on a lightly floured surface and cut sough into 2 equal pieces
8. Roll each pc into a log about 10 inches long and 2 inches in diameter
9. Place logs on a large baking sheet lined with parchment, about 3 inches apart
10. Bake for about 35 to 40 minutes until firm to the touch
11. Place baking sheet on a wire rack to cool for about 10 min
12. Reduce oven temp to 300F
13. On a cutting board, slice the log about 3/4 inch lengthwise on the diagonal. Each log would yield about 12 pcs
14. Place the pieces back on the backing sheet, cut side down and bake for about 7 min.
15. Turn the biscotti and bake for another 7 min. If you want crispier biscotti, bake for about 9-10 min on each side
16. Place biscotti on wire rack to cool
17. Store in airtight container
