Peanut Butter Biscotti Yield: Makes 3 Dozen Prep Time: 20 mins Cook Time: 40 mins A new twist on the

peanut butter cookie. Ingredients: 4 Tablespoons Unsalted Butter, Softened 1/2 Cup Natural Peanut Butter 1 Cup Granulated Sugar 2 Large Eggs 1 Teaspoon Vanilla Extract 2 Cups All-purpose Flour 1 Teaspoon Baking Powder 1 to 1 1/2 Cups Roasted Salted Peanuts Directions: Preheat oven to 325 degrees F. Line a baking sheet with a silicone pad or greased parchment paper. In one bowl, mix together the flour and baking powder. In another bowl beat tog ether the peanut butter, butter, and sugar on medium speed until light and fluff y. Add the eggs one at a time, beating well between each. Add the vanilla and mix. Add the dry ingredients and mix just until they are blended with the butter mix ture. Add the peanuts and stir them into the mixture. Dump the dough onto your counter and knead by hand for just a minute or two to create a smooth dough. Shape the dough into one long log about 5 inches wide on the prepared baking sh eet. Bake for about 25 to 30 minutes or until the center feels firm to the touch. Remove from the oven and allow to cool 10 to 15 minutes. Using a serrated knife, cut the log into 1/2 inch slices. Place the slices flat onto the baking sheet side by side. Once they are all cut, return the tray to the oven for an additional 10 to 12 m inutes. The biscotti will crisp up as they cool, so be careful not to overbake them. Cool at room temperature and store in an airtight container.