Chocolate Peanut Biscotti

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Chocolate and Peanuts are always a popular combination. This recipe starts with a Devil’s Food cake mix for a quick and easy batch of biscotti. Perfect for dunking in a cup of coffee or cold glass of milk.

Chocolate Peanut Biscotti

1 box Devil’s Food cake mix
1 cup all purpose flour
1 stick butter, melted
2 large eggs
1 cup chopped peanuts
1 cup semi sweet chocolate chips
Egg wash made with 1 egg and 1 teaspoon water, beaten.

Preheat oven to 350 degrees

Using a stand mixer fitted with a paddle attachment, in a large mixing bowl, combine dry ingredients. Mix in melted butter and eggs until well combined and dough comes together. If dough seems too dry, add in a couple of tablespoons of water. Dough should pull away from sides of the bowl and be sticky. On low speed, add in peanuts and chocolate chips.

Turn dough out onto a lightly floured board. Gently kneed a few times. Form into a ball and divide in half. Form two flat logs, about 3 inches wide,12 inches long and about an inch thick. Transfer to a parchment lined baking sheet, about 3 inches apart. Brush with egg wash.

Bake for 35 minutes. Remove from oven and cool for 10 minutes in pan. Carefully transfer to a cutting board and slice 1/2 to 3/4 inches thick. Return cut biscotti to pan, laying the biscotti, cut sides down, on the baking sheet and bake in the 350 degree oven for 10 minutes.  Turn off heat but leave pan in oven for 30 minutes to harden. Transfer biscotti to racks to cool and store in an airtight container.  Makes about 2 1/2 dozen depending upon thickness of the cookie.


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