Peanut Chocolate Biscotti

Peanut Chocolate Biscotti Recipe

2-1/4 cups all-purpose flour
2-1/4 teaspoon baking powder
1/3 cup butter, room temperature
2/3 cup granulated sugar
3 large eggs, room temperature
1/2 cup (3 oz.) semisweet-chocolate chips, melted
1 teaspoon vanilla extract
3/4 cup unsalted dry roasted peanuts, chopped
1/2 cup mini-size M&M's candies
White from 1 large 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 14x1-1/2-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.

For more biscotti recipes, see Biscotti, Bars and Brownies (Specialty Cookbook Series).