Peanut-Carob Isabooscotti |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I love spoiling my pets - which is one of the reasons I'm such a fan of Rachael Ray. Ingredients:
2 cups whole wheat flour |
1 tablespoon baking powder |
2 pinches ground cinnamon |
1 cup chunky peanut butter |
1 cup milk |
1 cup carob chips |
Directions:
1. Pre-heat the oven to 400°F
2. In a large bowl, combine the flour, baking powder and cinnamon. Place the peanut butter in a medium size bowl and microwave at high power to soften, 5-10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
3. Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more. Transfer to a rack to cool.
4. Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
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