I am usually opposed to the addition of sweet extras like milk or sugar to hot beverages. Coffee is better black - and to those who disagree, I call you wimps! Tea is best in its virgin state, as it was meant to be enjoyed, chai or other milk teas being the only exceptions.Well, I stand corrected. I made a batch of biscotti, and thought I'd try one with a hot cup of Mayan Cocoa Spice tea. The teapot whistled, the tea bag steeped, and after anxiously waiting for the tea to reach a comfortable temperature, I took a sip.
The flavors were good, but barely there - they seemed to lack body. So I did what I would under similar circumstances in a dish: add a bit of sugar (agave nectar, in this case) and some almond milk.
The next sip was an entirely different cup of tea. A full, smooth tea with definite chocolate and spice flavors. Perfect accompaniment for these chocolate-chip peanut butter biscotti!
They aren't vegan, as I had a bit of butter and some eggs to use up, but the truth is that I do prefer vegan cooking and baking and will be posting my latest vegan foray soon...
Chocolate-Chip Peanut Butter Biscotti
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 cup chocolate peanut butter (such as Peanut Butter Co; if you don't have it, mix almost a half cup peanut butter with some sugar and cocoa powder)
3 eggs, at room temperature
2 tsp vanilla extract
2 3/4 Cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup peanuts, toasted & roughly chopped
1 cup dark chocolate chips
1. Preheat oven to 350ยบ. Line a cookie sheet with parchment paper.
2. Cream butter and sugar. Add peanut butter and continue to cream all together. Add eggs and vanilla and mix well.
3. Mix all dry ingredients except peanuts and chips and add slowly to wet ingredients.
4. Gently fold in peanuts and chocolate chips.
5. Form dough into two flattened logs and bake for 30-35 minutes, until lightly browned and firm to the touch.
6. Let cool completely - if you don't give the logs enough time, the chocolate chips will smear all over when cutting...not pretty.
7. Cut on a slight diagonal into 1/2-1 inch thick slices. Lie these back down on the cookie sheet and return to oven for another 30-40 minutes.
8. Let cool completely and store in an airtight container for up to two months (or, since these are the perfect mailing cookies, put them in tins and send them to far-away friends!).
2/3 cup granulated sugar
1/2 cup chocolate peanut butter (such as Peanut Butter Co; if you don't have it, mix almost a half cup peanut butter with some sugar and cocoa powder)
3 eggs, at room temperature
2 tsp vanilla extract
2 3/4 Cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup peanuts, toasted & roughly chopped
1 cup dark chocolate chips
1. Preheat oven to 350ยบ. Line a cookie sheet with parchment paper.
2. Cream butter and sugar. Add peanut butter and continue to cream all together. Add eggs and vanilla and mix well.
3. Mix all dry ingredients except peanuts and chips and add slowly to wet ingredients.
4. Gently fold in peanuts and chocolate chips.
5. Form dough into two flattened logs and bake for 30-35 minutes, until lightly browned and firm to the touch.6. Let cool completely - if you don't give the logs enough time, the chocolate chips will smear all over when cutting...not pretty.
7. Cut on a slight diagonal into 1/2-1 inch thick slices. Lie these back down on the cookie sheet and return to oven for another 30-40 minutes.8. Let cool completely and store in an airtight container for up to two months (or, since these are the perfect mailing cookies, put them in tins and send them to far-away friends!).
1 comment:
These biscotti are AWESOME!
Love you, Mom
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