Spicy Chocolate & Peanut Biscotti
20
Biscotti30
minutes40
minutes1
hour10
minutesMexican Hot Chocolate inspired twice baked cookies. These can be baked nice and dry for crispy, long lasting cookies. You can make an icing for a dramatic swirl, or chocolate dip them and sprinkle them with all sorts of things. Maybe toasted sesame seeds and Celtic sea salt, pepper, or sprinkles.
If you are worried about them being spicy, you can halve the lowest recommended amount of cayenne, or of course skip it all together.
Ingredients
2 cups Maine Grains Organic Whole Wheat Flour
1/2 cup cocoa powder
1/2 tsp sea salt
2 3/4 tsp baking powder
1 tbsp cinnamon
1 tsp espresso powder
1/2 tsp cayenne pepper
10 tbsp butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
1/2 cup applesauce
3 eggs
1 1/4 cup peanuts, roasted and finely chopped
1 1/4 cup chocolate chips, dark chocolate or white both work well
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment or a silicone baking mat.
- In the bowl of an electric mixer, cream the butter, peanut butter and brown sugar until light and fluffy, 1-2 minutes.
- Add the applesauce and mix. Then add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
- Add the dry ingredients, mix to combine. Then add the peanuts and chocolate chips, and stir one last time until just mixed.
- Scrape the sticky dough out onto a lightly floured work surface and dust the top of the dough with flour if needed.
- Form the dough together, and divide into three pieces around the same size. It does not have to be perfect, but each log should be around 2 ½ to 3 “ wide. This will be the length of your biscotti.
- Place the logs onto the prepared baking sheet. Allow enough space for the logs to spread a few inches while they bake.
- Bake for about 35 minutes, until firm to the touch.
- Let the biscotti cool enough so that you can handle it. Using a sharp knife, slice the logs into ½” to 3/4-inch slices (I do this right on the baking tray). They may be a little crumbly, that’s fine.
- Once the biscotti are sliced, turn them on their sides and bake for 5-6 minutes on both sides, flipping them in between. Allow to cool entirely before storing or dipping in chocolate.
Did you make this recipe?
Tag @mainegrains on Instagram and hashtag it
Like this recipe?
Follow us @mainegrains on Pinterest
Did you make this recipe?
Follow us on Facebook
By Cat Morrow
legacyacres.org
IG @legacyacres
Facebook @legacyacresfamilyfarmstead