Spicy Chocolate & Peanut Biscotti

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.

  •