Posted by: Schmitty 10-10-99 4:56 AM
Chocolate Peanut Biscotti
2 1/4 cup all purpose flour
2 1/4 teaspoons baking powder
1/3 cup butter or margarine at room temperature
2/3 cup granulated sugar
3 large eggs at room temperature
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla extract
3/4 cup unsalted dry-roasted peanuts, chopped
1/2 cup mini size M&M candies
White from 1 large egg
Mix flour and baking powder. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini size candies.
Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.
Heat oven to 350 degrees and lightly grease one large cookie sheet.
With a fork, lightly beat egg white in a small bowl.
Put both pieces of dough on cookie sheet about 4 inches apart. With floured hands, shape into 14 x 1 1/2 inch logs; brush with egg whites.
Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto cutting board.
With a large serrated knife, cut each log diagonally in 30 slices. Lay slices on ungreased cookie sheets and bake 8 to 10 minutes longer, turning over once, until dry and lightly toasted. Cool completely on cookies sheets or wire rack. Store airtight up to 1 month or freeze.
Makes 60 slices
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