And if you haven't stopped reading despite all of my horrid whining yet, your reward is this simple message (accompanied by a recipe): Days like these require a strong, piping hot cup of coffee and a plate of perfect biscotti.
This recipe is the perfect simple pleasure for an awful crawl-under-the-covers sort of day.
I love making biscotti, but it takes a little time at home monitoring the oven. Plus there's the cooling and slicing. It's definitely not complicated, but it is time consuming, so it's best to make them when you have some free time & enjoy them slowly. I originally found the recipe at Cookie Madness, and since I didn't have cinnamon or butterscotch chips, I adapted it using ingredients I had on hand. I started with a bag of peanut butter chips I needed to use up, then decided to add white chocolate chips, which I knew would go well with the brown sugar & vanilla (becoming a bit of a butterscotch flavor without being too strong). The amount of chips I used ended up being too much (I couldn't fit them all in the log!) so I revised the recipe below accordingly. I really liked the combination of white chocolate & brown sugar...I think omitting the pb chips & adding more white chocolate might give the biscotti a more simple but richer flavor. I also used white whole wheat flour, because it seems I no longer keep all-purpose in the house, & it worked well.
Small Batch Peanut Butter & Butterscotch Biscotti
adapted from Cookie Madness
1 large egg
1/3 cup brown sugar, lightly packed
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup white whole wheat flour
1/4 cup peanut butter chips
1/4 cup white chocolate chips
Preheat the oven to 350 degrees F.
In a medium mixing bowl, using an electric mixer or wire whisk, beat the egg and sugar until fluffy and light Add the vanilla, baking powder, salt and cinnamon and beat well. Stir in flour. When flour is incorporated, stir in white chocolate & peanut butter chips.
Transfer the dough to a baking sheet lined with parchment and shape into a log about 7 inches by 2 ½ inches. Smooth the top and bake at 350 for 25 minutes. Remove from oven and let cool for about 5 minutes or until it’s cool enough to handle.
Reduce oven heat to 325 degrees F.
Cut the logs crosswise on the diagonal into 1/2-inch thick to 3/4 inch thick slices. Stand the biscotti on the cookie sheet and bake for 20-25 minutes. Transfer to a rack to cool.
This makes about 16 biscotti.
I usually wet my hands with cold water before shaping the loaf, because this makes it easier to shape. This dough wasn't too sticky, but if you run into any trouble, be sure to try wetting your hands with cold water.
They are a very crunchy cookie, so be sure to dunk them into coffee or tea. Personally, I;ll eat them dry even though I practically break my teeth when I do! I think the flavors are phenomenal both dunked in coffee or alone. Enjoy!