Chunky Monkey BiscottiPosted: May 11, 2012
Biscotti are an underrated breakfast item. Even me, the girl who adores the soft, chewy cookie above all else can see the merit in crunchy biscotti.
Especially if that biscotti involves chocolate, bananas or peanut butter…or all three in unison.
Maybe you want to make your mom something new and interesting for Mother’s Day brunch? Though I really don’t understand the concept of Mother’s Day brunch since most people capable of making a decent brunch probably don’t live with their mom anymore, or have kids too young to do it properly.
I visited my mom a weekend too soon, so I’ll dedicate these biscotti to her, and all the awesome moms out there.
Chunky Monkey Biscotti
Adapted from Visions of Sugar Plum
Makes about 20 biscotti
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup mini chocolate chips
1/2 cup mashed ripe banana (1 medium banana)
2 large eggs
1/2 cup chunky peanut butter
3/4 tsp vanilla extract
Preheat oven to 350 degrees F. Grease a large cookie sheet with cooking spray or line with parchment paper/silpat mat.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt; whisk in sugar and chocolate chips until combined. In a large mixing bowl, whisk together banana, eggs, peanut butter and vanilla until well combined. Stir in dry ingredients until well combined. Divide the dough and shape into two 10 x 4” logs on cookie sheet. Wetting your hands will make this process much easier.
Bake for 30 minutes; cool 5 minutes before transferring logs to wire racks to cool an additional 15 minutes. Transfer to a cutting board and cut logs diagonally into 1” thick slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 300 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks and serve!