On hubby and my last trip abroad, I picked up this recipe book called Coffee Time Treats. Now for a lover of all things coffee, there could not have been a better book or title to capture my attention.
I mean, come on. What’s better than drinking coffee? Not much comes close, except maybe nibbling on some deliciously sinful treat alongside it. Sometimes it’s worth losing the internal battle of sweets vs diet.
That little voice inside my head tends to always butt in– Sam, your hazelnut latte should be sweet enough, do you really need something to complement it?
Well, yes, sometimes, I do.
And it’s times like those that I tell my brain to stuff it and find something to indulge myself in. There’s a reason why yoga and my home gym are such an integral part of my day. It’s all about balance.
So in this book, among the many mouthwatering and exciting recipes, were a couple different biscotti ones.
Biscotti is to coffee what digestives are to tea. I did not completely understand the appeal of dipping digestives into warm tea until now. I’ve tried it before and found the combination not to my taste, especially since I am not a fan of tea. Like, at all.
But what I found as the biggest difference was that the biscotti did not soften and lose its shape when dipped in warm coffee. The nutty flavour and bitterness of the dark chocolate provided an interesting texture and delicious flavour to my evening cup of coffee.
This chocolate peanut butter biscotti is the perfect treat to have in your cookie tin- especially during these long, rainy evenings.
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
Chocolate Peanut Butter Biscotti
300 gms/ 2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
100 gms/ 1/2 cup light brown sugar
40 gms/ 2 tablespoons natural cocoa powder (not Dutch-process)
40 gms/ 2 tablespoons golden syrup
3 tablespoons sunflower oil
2 teaspoons water
1 teaspoon vanilla extract
80 gms/ 2/3 cups whole, shelled peanuts (unsalted or honey roasted)
80 gms/ 3 oz. high quality dark/bittersweet chocolate , chopped into pea-sized pieces.
caster sugar for sprinkling
70 gms/ 1/2 cup peanut butter (crunchy or smooth)
- Combine flour, baking powder, salt, sugar and cocoa in a large bowl and mix well.
- In a separate bowl, mix golden syrup, eggs, water and vanilla extract and whisk until combined well. Add these wet ingredients to the dry ingredients in larger bowl and whisk until no trace of flour is left over. Add peanuts and chopped chocolate and mix well.
- Roll dough into a ball and wrap in cling film. Refrigerate for an hour.
- Preheat oven to 145ºC/290ºF/Gas mark 1 1/2.
- Sprinkle entire work surface with caster sugar liberally. Turn out dough onto work surface and press down flat with your hands. Try to get it as even as possible. Dot spoonfuls of peanut butter over the dough. Try to avoid the corners. Gently, roll the dough into a log, careful to keep the peanut butter from coming out from the sides. If exposed to the heat of the oven, then the peanut butter may burn.
- Place log on prepared baking sheet and bake for 25-40 minutes. Start checking after 25 minutes. Once the top is completely hard and when tapped feels sturdy inside, does not feel spongy within, then remove from oven and leave to cool for 30 minutes.
- Turn the oven temperature down to 135ºC/265ºF/Gas mark 1.
- Slice cooled log diagonally, about 1/2 inch wide. Lay them flat on the baking sheet and pop into the oven for 10-15 minutes until they are dry. Flip over onto the other side and keep in oven for another 10-15 minutes. Remove and let cool for a minute.
- Store in an airtight container. They can last for about 1 month.
Before slicing the log up, make sure that it has cooled otherwise they won’t hold their shape.