Chocolate-Dipped Peanut Biscotti
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Author: Elise Forest Status: published Published: Feb 28,2008 license cc-by-nc-nd tags: chocolate, recipe, cooking, baking, christmas, cookies, holidays, biscotti, peanuts,
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Share on TwitterChocolate-Dipped Peanut Biscotti (BHG Holiday Cookies, 2001)
Makes : 30 biscotti
Prep time : About 40 minutes
Baking time : About 30 minutes
2 cups dry roasted peanuts, divided
1 package (8 ounces) semisweet chocolate baking squares, divided (I prefer semi-bitter)
½ cup butter or margarine, softened and divided
½ cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1. Preheat oven to 350°. Lightly grease baking sheet; set aside. Coarsely chop 1 cup peanuts and 3 ounces chocolate. Finely chop remaining peanuts, set aside.
2. In mixer, on high speed, beat 5 tablespoons butter, the sugar and vanilla 2 to 3 minutes, until light and fluffy. Add eggs, one at a time, beating until well blended. In a small bowl, combine flour and baking powder. Reduce speed to low; blend in flour mixture. With spoon, stir in coarsely chopped peanuts and chocolate.
3. Divide dough in half. On a lightly floured board, form each half into a roll 1½ inches in diameter. Place on prepared baking sheet, flattening to make ½-inch-thick loaves.
4. Bake 15 to 20 minutes until loaves are dry to touch and slightly browned. Remove from oven; cool 5 minutes.
5. With serrated knife, cut loaves crosswise into ¾-inch-thick slices. Lay slices on baking sheet. Bake 10 to 15 minutes, until biscotti looks dry and lightly browned. Cool on wire racks.
6. In small saucepan, over low heat, stir remaining chocolate and butter until melted and smooth. Dip melted chocolate over one end of each biscotti. Sprinkle finely chopped peanuts over chocolate. Let stand until chocolate hardens.
