Peanut Butter Pecan Biscotti

For some reason, I've been craving two things - French Pressed Coffee and something to dip in French Pressed Coffee! So I pulled out the ol' french press this passed weekend and made a yummy batch of coffee. It was great to sit on the couch Sunday morning and drink the heck of it. But I didn't have the dipper to go with it!
Problem Solved. Peanut Butter Biscotti.
New Problem. It was all eaten by the time I could make it with another batch French Pressed Coffee! Whatevs - I'll just have to make more.

Here are the goods
(from Joy The Baker, another amazing and inspiring blog I love to follow)
  • 4 Tbsp Unsalted Butter, Soft
  • 1/3 Cup Natural Peanut Butter (Whole Foods fresh ground honey roasted = amazing biscotti)
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 1 Egg Yolk (save the whites!)
  • 2 Cups All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp salt
  • 1/2 Cup Chopped Pecans
  • Egg Wash (used leftover egg white from yolk above and add about a tablespoon of milk and stir)
  • Sugar For The Finishing Goodness

(P.S.In Joy the Baker's photos - she has French Pressed Coffee too!!)

Here's What Ya Do
  • Preheat to 325* with the racks in the middle of the oven.
  • Line two baking sheets with parchment paper and set aside.
  • In a medium size bowl, whisk together flour, baking powder and salt.  Set aside.
  • In another medium size bowl, (mixer with paddle attachment) or use a good hand mixer and beat together butter, peanut butter and sugar.  Beat until its all mixed or there it is slightly fluffy in texture.  (3-4 minutes). When mixes, stop the mixer and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  
  • Add the dry ingredients, and beat on low speed until just incorporated.  
  • Stop mixing and add pecans with a spatula  
  • The dough may be kinda dry, but that's OK.
  • Divide the batter between the two baking sheets and shape dough into two logs.
  • Brush with egg wash and sprinkle with sugar.
  • Place baking sheets in the oven and bake for 15 minutes. After 15 minutes are up, switch baking racks and bake for another 15 minutes until golden brown and cooked through. 
  •  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  
  • Place cut side down on the baking sheet and bake for another 10 minutes or so.  
  • Remove from the oven and allow to cool.

I didn't get to have them with the French Press- but I had them with regular coffee and that was yummy!

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