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Peanut Butter Biscotti

What you need: 

2 cups flour
1 cup sugar
2 tablespoons flaxseed meal
1 teaspoon baking powder
1/2 cup crunchy peanut butter
1/2 cup + 1 tablespoon nondairy milk
1/2 teaspoon vanilla extract

What you do: 

1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a cookie sheet with baking (parchment) paper and either brush with oil or use cooking spray.
2. In a bowl, combine flour, sugar, flaxseed meal, and baking powder. Add peanut butter and rub through (similar to making pie crust). Add nondairy milk and vanilla extract; mix until it forms a ball.
3. Knead the dough until there are no obvious sugar grains. (Dough will be stiff but sticky. If it's too sticky, add a little more flour.) Divide into 2 equal portions. Roll each into a log about 10" (25 centimeters) long. Put logs on cookie sheet and flatten to about 3" (8cm) wide.
4. Bake 35 to 45 minutes.* To check if it's done, lightly press the middle of each loaf. It should give a little, but not feel too squishy. Put the logs on a wire rack to cool. Reduce oven temp to 300 degrees Fahrenheit or 150 degrees Celsius.
5. After about 15 minutes, when the logs are cool enough to handle, cut them into 1/4- to 1/2-inch (1 centimeter) slices. Stand the slices up on the cookie sheet, leaving space between each slice. Bake 15 to 25 minutes.* Allow to cool completely before storing in an airtight container. Serve with tea or coffee for dipping.
I think this dough would also make good peanut butter cookies if you made them into cookie shapes and skipped the 2nd baking part. I haven't tried though, so do it at your own risk.
*Because of my oven, I generally have to bake things longer and rotate trays etc. to get them to bake evenly. If you have a good oven, use the shorter times.
Source of recipe: Inspired by faunablues, but I wrote this recipe =)

Preparation Time: 
30 minutes, Cooking time: about 1 hour
Cooking Time: 
about 1 hour
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Crap.  I almost ate the whole loaf o.O.  Well, in any case, at least that means it's good  :)>>>

I halved the recipe, and it made 12 biscotti.  This was my first time ever making biscotti, so I'm rather pleased with how they came out (especially for how simple the recipe is) as I was half-expecting a disaster. 

I replaced the soymilk with water, and instead of just adding the flax in, I made a flax egg with 3 tbsp of the water.

Will make again... can you imagine these with chocolate chunks?  :D

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The flax is there as an egg sub.  The biscotti recipe that I loosely base all my biscotti on has like 2 whole eggs plus a yolk, so I figured they'd need something else to help stick together, but apparently not. :) Glad you liked them!

(And yeah, I'd imagine soymilk could be replaced with any kind of milk or even water.  I just wrote soymilk because that's what I used).

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Not sure where the flax was supposed to come in so I left it out.
I used rice milk instead of soy and holy carp these are yummy! I missed biscotti!  :)>>>

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