Chocolate-Peanut Butter Marbled Biscotti
 
 
Author:
Makes: about 32 biscotti
Ingredients
  • PEANUT BUTTER DOUGH:
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons peanut butter
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • ½ cup chopped peanut butter chips
  • CHOCOLATE DOUGH:
  • 6 tablespoons unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ cup Dutch-process cocoa powder (I use Whole Foods 365 brand)
  • 1 teaspoon espresso powder
  • ½ cup mini chocolate chips
  • CHOCOLATE-PEANUT BUTTER TOPPING (optional):
  • 2 cups semi-sweet or dark melting chocolate (I use Chocoley.com Bada Bing Bada Boom dipping and coating formula)
  • 1 cup white melting chocolate (I use Chocoley.com Bada Bing Bada Boom dipping and coating formula)
  • ¼ cup peanut butter, creamy-style
Directions
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. FOR THE PEANUT BUTTER DOUGH:
  3. In the bowl of an electric mixer, cream together butter, peanut butter, sugar, salt, vanilla, and baking powder.
  4. Beat in the eggs one at a time. The dough may look curdled, but is fine.
  5. Gradually add the flour until combined.
  6. Fold in the peanut butter chips.
  7. Wrap the peanut butter dough in plastic wrap and refrigerate while making the chocolate dough.
  8. FOR THE CHOCOLATE DOUGH:
  9. In the bowl of an electric mixer, cream together butter, sugar, salt, and vanilla.
  10. Beat in the eggs one at a time. The dough may look curdled but is fine.
  11. In a medium mixing bowl, whisk together the flour, baking powder, cocoa, and espresso powder.
  12. Gradually add the flour mixture to the butter-sugar mixture, mixing until combined.
  13. Fold in the chocolate chips.
  14. Remove the peanut butter dough from the refrigerator.
  15. The dough will be formed into two logs. To form one dough log, use one half of the peanut butter dough and one half of the chocolate dough.
  16. Divide each dough flavor portion into thirds and press the thirds into thick discs.
  17. On the prepared baking sheet, stack the discs, alternating flavors. Press, stretch, and mush the stack into a log approximately 14” long and 2” wide.
  18. Repeat using the remaining dough to form a second dough log. Place logs about 4” apart on the prepared baking sheet.
  19. Bake for 25 minutes, then remove from the oven and allow to cool on the baking sheet for at least 30 minutes (or as long as overnight).
  20. Reduce the oven temperature to 325°. Place the logs on a cutting board and use a serrated knife to cut the biscotti into ¾” slices (approximately 16 biscotti per log).
  21. Stand the biscotti on the parchment lined baking sheet with a small space between each. Return to the oven for 30-40 minutes or until just beginning to turn golden. Biscotti will continue to firm up as they cool.
  22. Cool completely on a wire rack before decorating or storing.
  23. TO DECORATE:
  24. In a small bowl microwave melting chocolate at 50% power for one minute or until melted. Spoon the melted chocolate into a small ziplock bag. Set aside.
  25. I another small bowl, microwave the white melting chocolate and peanut butter at 50% power for one minute or until melted. Stir until the white chocolate and peanut butter are completely combined. Spoon into a small ziplock bag.
  26. Line a small baking tray with wax paper. Stand a biscotti on the tray.
  27. Cut off a bottom corner of each chocolate filled ziplock bag. Pipe alternating stripes on the top of the biscotti, two of each flavor. Starting at one end of the biscotti, drag the tip of a toothpick down through the stripes. Move over about ½” and drag the toothpick tip in the opposite direction, up through the stripes. Alternate dragging the toothpick down then up across the length of the biscotti.
  28. After completing about 6 biscotti, place them in the fridge for about 10 minutes or until the chocolate is set.
  29. Repeat until all biscotti are decorated and the chocolate is set.
  30. Without chocolate topping, Peanut Butter and Chocolate Marbled Biscotti will stay fresh for up to one month with only slight softening over time. With chocolate topping, store for up to 2 weeks.
Packing tips
Do not add chocolate-peanut butter decorative topping to the biscotti if mailing to or from a hot location. Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or ziplock bag.
Recipe by The Monday Box at http://themondaybox.com/2017/07/chocolate-peanut-butter-marbled-biscotti/