A delicious, gluten-free biscotti with peanut butter and chocolate that won’t disappoint in taste or texture!
1 large egg
2 large eggs
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 1/2 teaspoons vanilla
1 teaspoon kosher salt
3/4 cup salted peanuts
3 1/2 to 4 ounces dark chocolate (85% cocoa) or milk chocolate, cut into small chunks
1/2 cup peanut butter, creamy or crunchy
2 1/4 cups King Arthur Gluten-Free Multipurpose Flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
Preheat the oven to 350 degrees F.
Beat one egg until frothy and set aside with a pastry brush.
Line a 17- by 10- by 1-inch baking sheet with parchment paper.
Beat the eggs, sugars, vanilla extract and salt in an electric mixer, fitted with the beater attachment, on high until thickened, about two minutes. Mix in the peanuts, chocolate and peanut butter. Add the flour, baking powder xanthin gum and guar gum. and beat on low, scraping the sides as needed, until the flour is moist. Scrape sides and beater once more and mix on medium high until the dough is smooth, about ten seconds.
Place the dough onto a lightly floured surface and form a thick log. Roll the log back and forth, adding bit of dusting flour as needed, until the log is 18-inches long by 2-inches wide. Cut it in half, place on the prepared sheet tray and gently press the log to about a 1/2-inch thickness. Brush each log with the egg wash, place in the preheated oven and bake for 30 minutes. Remove to a cooling rack and let sit for at least two hours or overnight.
Cut the log on an angle into 1/2-inch slices and lay flat on the sheet tray and bake for 15 minutes. Cool and store in an airtight container.
The recipe calls for 3 1/2 to 4 ounces chocolate because not all chocolate manufacturers sell the same size bars. Don’t fret, use whichever brand you like. My preference is primarily Lindt (3 1/2 ounces).