Chocolate Peanut Biscotti

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Ingredients

2 1/4 c All-Purpose Flour
2 1/4 ts Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 ts Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M's candies
White from 1 lg egg

Directions

Mix flour and baking powder.

Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies.

Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.

Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.

Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14x1 1/2-inch logs. Brush with egg white.

Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices.

Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze.

Prep: 20 min. Chill: 3 hr. Bake: 40 min.