Today, I decided to try out a recipe from the queen of Baking Blogs: Joy the Baker’s Peanut Butter Pecan Biscotti. Well, just that mine were going to be Peanut Butter Pine Nut Biscotti. With Chocolate.
I was really grateful about this recipe, because I could finally bake something with Peanut Butter. No one in the family but me likes peanut butter, so I always have a jar that never gets empty because I can’t eat that much of it. Then I have to throw away half empty jars and buy new ones because, well, I don’t want to eat really old peanut butter. But in this biscotti, everyone will like peanut butter – You don’t taste it that much. So now, I could use some peanut butter to bake.
1/3 cup peanut butter
4 tablespoons or 55 gramme of butter
1 cup sugar
You mix those ingredients together and add
1 eggyolk (Keep the eggwhite for the eggwash.)
Preheat your oven to 160° C/325° F. Line two baking sheets with parchment paper.
In a seperate bowl, mix
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Put all that in the butter-sugar-egg-mixture and mix just until it’s incorporated.
Then, put in, in my case,
1/2 cup pine nuts
in. Why did I use pine nuts? Uhm. Actually, I didn’t read the recipe very accurate and thought about pine nuts instead of pecans. And when I realized that, I didn’t want to go to the store anymore. Also, pine nuts are great. I like pine nuts. So I put them in.
about 1/2 cup minced chocolate.
It’s normal that the dough is dry, but I had to put a bit of milk in it, because it was just to dry to form.
Now, distribute your dough on the two baking sheets and form two loaves that are about 3-4 cm x 20 cm large.
Put some milk in your remaining eggwhite and brush them with that.
Put them in the oven, one in the upper third of the oven, the other one in the middle. Bake them for about 15 minutes, then switch racks and bake them again for 15 minutes until both loaves are golden brown and cooked through. Take them out, but leave the oven on!
Wait until those loaves are cool enough to handle – but they should be still soft! Then, take a bread knife and slice them in pieces that are about 2 1/2 cm thick. Place those pieces cut side down on the baking sheet and put them in the oven again. Bake them again for about 15 minutes, switch racks in between.
And now, this is what you’ve got: Crunchy Biscotti, absolutely perfect with Espresso.
Since Joy wrote that they last for up to 10 days, I put them in a biscuit tin. Looks like christmas – But totally fits to the freezing cold temperatures out there. Just that I don’t think that we will ever be able to know if they really last that long. We drink too much coffee – And what’s more perfect than a biscotti with that?