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Crunchy yet tender eggless biscotti with peanut butter and melty chocolate chips

Chocolate Chip Peanut Butter Biscotti (Eggless)

Crunchy yet tender eggless biscotti with peanut butter and melty chocolate chips
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 18 to 20 small biscotti
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Ingredients
  

  • 1 cup + 2 tbsps all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt if using unsalted butter
  • 1/2 cup brown sugar
  • 30 gms butter cold and cubed
  • 3/4 cup dark chocolate chips
  • 1/2 cup creamy peanut butter see notes
  • 1 tbsp vegetable oil
  • 5 to 6 tbsps whole milk

Instructions

  • Preheat the oven to 180 C.
  • Sift the flour, baking powder, salt in a mixing bowl. Stir in the brown sugar.
  • Add the cold butter cubes to the flour mixture and rub it in with your fingertips until the mixture is sandy and no dry flour remains. Stir in the chocolate chips, tossing them through the mixture.
  • Now pour in the peanut butter and oil and stir the dough with a silicon spatula or large spoon. Add the milk one tablespoon at a time till the dough comes together. At this point, it's best to get your hands into the bowl and mix it all up. Be gentle, don't over-work the dough. It should feel soft but not super wet. Bring it together into a rough mass. It will feel a bit greasy because of the natural oils that peanut butter contains.
  • Flour a silicone baking mat or your kitchen counter (I prefer the mat for easy clean-up and lesser sticking). Turn the dough out onto the mat and pat it down into a rectangle that's about 1/2 inch thing, roughly 9x5 inches. Optional, brush the top of the dough with a little diluted cream for extra shiny biscotti
  • Slide the mat onto a baking tray. Bake for 25 to 30 minutes until the top and edges of the dough are lightly browned, rotating the tray halfway through the baking time.
  • Set aside to cool for 15 minutes, then transfer the dough to a cutting board (or do this on the mat itself but be careful not to tear it). Slice the dough lengthwise in half, then widthwise into 1/2 inch wide pieces using a sharp serrated knife.
  • Gently separate the pieces, turn them over and place each one cut side-up on the mat. The dough is still soft at this stage so be careful not to break it.
  • Bake the pieces for 8 to 10 minutes, then let them cool for a few minutes, before gently turning over again so that the bottom side can bake. Place the tray back in the oven and bake for another 5 to 8 minutes until browned.
  • Allow the biscotti to cool on the tray for 30 minutes, then cool completely on a wire rack. Store in an airtight tin at room temperature for about a week. You could also store these in the fridge for longer. Keep in mind that on the inside, this biscotti is softer than traditional ones made with eggs. Happy baking!

Notes

*I recommend using a natural, unsweetened and minimally processed peanut butter here. It tends to be runnier, so it blends in easily into the dough. It also has more natural oils which help bind the dough in the absence of eggs. I've been using Butternut Co peanut butter for a while now and it's great!