Peanut Butter Cup Biscotti

01Method

1. 1

   Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. 2

   Stir the milk and vanilla together in a small bowl and set aside. Whisk the flour and baking powder together in a separate bowl and set aside.

3. 3

   Using an electric mixer, cream the peanut butter with both sugars in a large bowl until smooth. Beat in the eggs one at a time, mixing thoroughly between each addition. Add the flour mixture in stages, alternating with the milk mixture, until just combined. Stir in the peanut butter chips until evenly distributed. Divide the dough into 4 equal parts.

4. 4

   Shape each portion into a roughly 4×5-inch rectangle about ½ inch thick and place on the prepared baking sheets.

5. 5

   Bake until the loaves feel firm when pressed, about 25 minutes. Move them to wire racks to cool.

6. 6

   Lower the oven temperature to 300°F (150°C).

7. 7

   Slice each loaf into ½-inch pieces and lay them cut-side up on the baking sheets.

8. 8

   Bake until the biscotti are dry and crisp, approximately 10 minutes per side.

9. 9

   Leave the biscotti on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

10. 10

    Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each interval, until fully smooth, 1 to 3 minutes total.

11. 11

    Dip each cooled biscotti into the melted chocolate and set on parchment paper until the chocolate hardens, about 20 minutes.