These.are.so.good. I just mailed off a batch to my best friend for Christmas.
Christmas with Southern Living 2001
Copyright: Oxmoor House
1/3 cup creamy peanut butter
3/4 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup finely chopped cocktail peanuts
1 1/2 cups semisweet chocolate mini-morsels, divided
1 1/2 tablespoons creamy peanut butter
1 1/2 tablespoons solid shortening
Preheat oven to 325 degrees. Lightly grease a baking sheet or line it with a Silpat. Set aside.
Cream together butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating well.
Stir together dry ingredients; add to creamed mixture, beating at low speed until blended. Turn dough out onto a lightly flour surface. Knead in peanuts and 1/2 cup mini-morsels.
Shape dough into a 13" x3" log on the prepared baking sheet. Bake for 40 minutes or until firm. Remove to a wire rack to cool. (Leave the oven on.)
Using a serrated knife, gently saw the cookie log into 1/2" thick slices. Place the sliced on ungreased baking sheets. Bake for 7 minutes; turn cookies over and bake for 7 more minutes. Remove to wire racks to cool.
Combine remaining 1 cup mini-morsels with last two ingredients in a small saucepan. Cook over low heat until melted. Dip one end of each biscotti into the mixture. Place on wax paper until chocolate hardens.
Yield: 28 cookies