Peanut Butter Pine Nut Biscotti

(Adapted from Joy the Baker’s Peanut Butter Pecan Biscotti. Thanks!)

1/3 cup peanut butter

4 tablespoons/half a stick of butter

1 cup sugar

You mix those ingredients together and add

1 egg

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

1/2 cup pine nuts

and, if you like,

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.

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