Peanut Butter Chocolate Biscotti
This easy to make peanut butter chocolate biscotti is light and so delicious!
Servings: 12 pieces
Calories: 244kcal
Ingredients
- 2 cups whole wheat pastry flour I used King Arthur Flour
- ½ cup unrefined sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup chocolate chips
- ¼ cup ground flax
- 3 eggs lightly beaten
- 1 ½ teaspoon pure vanilla extract
- ¼ cup plain or vanilla Greek yogurt
- 1 cup peanut butter
- 2 tablespoons very cold water
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, sugar, baking powder, cinnamon, chocolate chips and flax.
- Add eggs, vanilla, peanut butter, Greek yogurt and cold water, stirring until mixed well.
- Place dough onto floured surface and knead about 10 times or so until combined.
- Form dough into a log about 10 inches long and 3 inches wide.
- Place log onto baking sheet lined with parchment paper.
- Bake in preheated oven for 30 minutes. Remove from oven, place tray on the counter to cool for 10 minutes.
- Slice log into ½ inch thick pieces diagonally (or larger if you are like me). Place cut side up on baking sheet and bake again for 5-8 minutes golden brown (edges will be darker).
- Place biscotti on wire rack to cool.
- Don't worry if they seem soft, biscotti will harden once they cool.
Notes
To store in the refrigerator: Place cooled biscotti in an airtight container and store for up to 5 days.
To store in the freezer: Place cooled biscotti in an airtight container or wrap in parchment paper and place in a plastic bag and freeze for up to 3 months.
Nutrition
Calories: 244kcal | Carbohydrates: 29g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 154mg | Potassium: 262mg | Fiber: 4g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg