it’s a cookie carnival!

As things begin to settle down a bit around here, I’ve been looking for another event or two that I can get involved in. Motivational items that, at the very least, will get me into the kitchen for marathon runs at the end of the month. One day, I may even learn to actually get ahead of the game… but not this month.

So… as the month draws to a close, my time in the kitchen has really stepped up. And then… I procrastinated in downloading the pictures and writing the entries. I really need an intervention! As a result of my major procrastination issues, you’ll be seeing a lot of me over the next few days.

Up first is an event hosted by Kate of The Clean Plate Club… and it’s a Cookie Carnival!! Who doesn’t love a carnival?

Kate picked a really wonderful recipe this month. Not only is it a wonderful cookie, but it was a great opportunity for me to try out something I’d never taken the time to make before… biscotti. I can’t believe I waited so long to try my hand at these. They’re simply amazing!

Biscotti means “twice baked” and, though these are, indeed, a twice baked, crispy cookie… they’re also wonderfully rich and just a little chewy (for this effect, take care not to overbake). I subbed out peanuts for the hazelnuts this recipe originally called for. Not only did it work… it worked like a charm. After all, what better combination is there than peanuts and chocolate? Seriously.

Chocolate-Peanut Biscotti
(adapted from Bon Appétit and The Bakehouse, Bloomington, IN)
1 1/2 cups peanuts, dry roasted
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup peanuts in food processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla extract and beat until well blended. Beat in flour mixture. Mix in 1 cup whole peanuts, chocolate chips and 1/2 cup ground peanuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)