This recipe is perfect for any chocolate lover. It also freezes extremely well.
1 1/2 cups shelled roasted peanuts (unsalted, and skins removed)
3 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup butter, at room temperature
1 Tbsp smooth peanut butter
2 cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
1 cup high quality semi-sweet chocolate chips
PREPARATION: Preheat oven to 350F.
Grind 1/2 cup of the peanuts in a food processor, set aside.
In large bowl, whisk together flour, cocoa, salt, baking powder and baking soda.
In another large bowl, using an electric mixer cream butter, peanut butter and sugar together until light and fluffy. Add eggs (one at a time) and vanilla and beat until well blended. Using a wooden spoon, stir in the flour mixture in two additions until well blended. Mix in peanuts, ground peanuts and chocolate chips.
Divide dough in half and form each into a ball. Transfer dough to a large parchment paper lined baking sheet. Shape dough into two logs 2 1/2 inches (about 6.5 cm) wide and 14 inches (about 36 cm) long. Leave 3 inches (about 8 cm) between logs, as the biscotti will expand while baking.
Bake about 35 minutes (rotate sheets half way through baking process), or until firm when gently pressed. Cool on baking sheet sheet for about 15 minutes.
Using two spatulas, carefully transfer logs to a cutting board. With an electric knife (or a serrated knife), cut logs crosswise into 1/2 inch (about 1.5 cm) thick slices. Carefully transfer and arrange slices, cut side down, on 2 parchment paper lined (or un-greased) baking sheets. Bake about 15 minutes or until firm. Transfer to racks and cool completely.
Makes about 4 dozen.
Chocolate Peanut Biscotti
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