These peanut butter biscotti are drizzled with peanut butter frosting and crushed peanuts! They're super easy to make and the perfect excuse for eating cookies for breakfast! Pair with your favorite coffee drink for an simple brunch treat!
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What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy!
Biscotti is also the all-encompassing term for "cookies" or "biscuits" in Italian. The more specific name for this style of cookie is cantucci or cantuccini, but outside of Italy they are commonly just called biscotti.
They might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
You might also like these peanut butter cupcakes or this pistachio biscotti!
Ingredient Notes
You just need a few ingredients to make this peanut biscotti!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Peanut Butter - It's important to use the right kind of peanut butter in baked goods! And by that I mean, smooth processed peanut butter like Jif or Skippy! Varieties of peanut butter labeled "natural" or "minimally processed" are typically thinner and the oil separates more easily, making them less than ideal for baking. That's especially problematic when making the peanut butter frosting!
Crushed Peanuts - Dry roasted, unsalted peanuts are best for this recipe!
The complete list of ingredients and amounts is located in the recipe card below.
How To Make Biscotti
Line a baking sheet with parchment paper and set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened brown butter and creamy peanut butter until fully combined and smooth.
Then add in the brown sugar and granulated sugar until light and fluffy.
Add in the eggs and vanilla and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated.
Then fold in the chopped peanuts. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the peanut butter biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Drizzle the peanut biscotti with peanut butter frosting and sprinkle with crushed peanuts.
Serve the peanut butter biscotti with your favorite latte!
Recipe FAQ's
You can eat this peanut butter biscotti like a regular cookie, but since biscotti is so crunchy, it's typically dipped into coffee, milk, or wine before eating.
Nope! You can regular unsalted butter if you prefer! I just love the way the brown butter pairs with the peanut butter!
It's important to use smooth, processed peanut butter in baked goods! Varieties of peanut butter labeled "natural" or "minimally processed" are typically thinner and the oil separates more easily, making them less than ideal for baking. So just stick to the good stuff!
Store the peanut butter biscotti in an airtight container at room temperature for up to 2 weeks.
Yes! I recommend freezing the biscotti after the first bake. After the peanut biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for about 25 minutes as normal.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Peanut Butter Biscotti
Special Equipment
Ingredients
Biscotti
- 6 tablespoons unsalted brown butter, room temperature
- ¼ cup creamy peanut butter, Jif or Skippy
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup crushed peanuts
Peanut Butter Frosting
- 2 tablespoons creamy peanut butter, Jif or Skippy
- ½ cup powdered sugar
- 2-3 tablespoons milk, as needed
Instructions
Biscotti
- Line a baking sheet with parchment paper and set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened brown butter and creamy peanut butter until fully combined and smooth.
- Then add in the brown sugar and granulated sugar until light and fluffy.
- Add in the eggs and vanilla and beat until just combined.
- Add in the flour, baking powder, and salt and mix until fully incorporated.
- Then fold in the chopped peanuts. The dough should be sticky.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
- While the biscotti logs are chilling, preheat the oven to 350°F.
- Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
- Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the peanut butter biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
- Remove from the oven and transfer to a wire rack to cool to room temperature.
Peanut Butter Frosting
- In a small bowl, cream together the peanut butter and powdered sugar until smooth.
- Then slowly add in the milk until the frosting reaches a smooth, pipable consistency.
- Transfer to a piping bag fitted with a small tip (or a ziploc bag with the corner cut off), and pipe the frosting on one side of the biscotti. Then sprinkle with some extra crushed peanuts if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Joyce Bedingfield says
I made this peanut butter biscotti and they turned out wonderful, thank you....