Bye Bye 2009 Peanut Butter and Jelly Biscotti

Before all the New Year’s Eve craziness got started (great night out, btw), I baked these delightful little peanut butter and jelly biscotti. I’ve never seen dual-layer ones before, so making these was kind of exciting—like I was creating something new and of my own imagination. My base recipe is a peanut butter biscotti one I found here.

The biscotti came out really cute and dainty. I used strawberry and blackberry jam. The strawberry layer didn’t really show as well as the blackberry, so from now on, I’ll use darker colored jams. Trader Joe’s has cherry right now, which would be an interesting flavor combination with peanut butter.

Bye Bye 2009. And happy new year!

Bye Bye 2009 Peanut Butter and Jelly Biscotti (adapted from Kicked Up Cookie Recipes)


2 3/4 cups all purpose flour

1 1/4 – 1 1/2 cup packed brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

3 eggs

1/3 cup peanut butter

1 cup roasted peanuts, roughly chopped (I used unsalted.)

2 heaping tbsps jelly or jam of any flavor (I used strawberry and blackberry.)

1/8-1/4 cup water (in case the dough is too dry)


  1. Pre-heat the oven to 350 F. In a medium bowl, combine the flour, baking powder and salt.
  2. In another larger bowl, use a hand-mixer to mix together the eggs and brown sugar. Next, add in the peanut butter. Mix until combined thoroughly (no lumps).
  3. Pour the flour mixture into the egg mixture. Stir together with a spatula or wooden spoon. When the dough starts looking a little dry, add the water.
  4. Line a cookie sheet with parchment paper or aluminum foil. Divide the dough into 4 roughly equal-sized sections. Then, form the bottom layer of each biscotti log. It is helpful to use your hands (moisten with water first) to shape and flatten the dough section to roughly your desired size. Finish shaping on the cookie sheet, using moistened fingers to smooth out the surface and edges. (I always make 2 biscotti logs—for even baking and for handling ease. Also, for this batch, I use 2 different jam fillings.)
  5. Once you’ve formed the bottom layer, spread a heaping tablespoonful of jam or jelly on top. Be sure to leave about 1/2-inch of space at the edge jam-free.
  6. Form the top layer of the biscotti with your hands to roughly the same size as the bottom layer. Carefully lay it on top of the jam layer. Then, use your fingers to seal and press the edges together. Don’t press from the middle; this will cause the jam to spread and leak out.
  7. Bake for 30 minutes.
  8. Remove from the oven and allow the biscotti to cool for ca. 10 minutes. Reduce the oven temperature to 325 F.
  9. Once cooled slightly, slice at a diagonal and to your desired width. (I like mine about 1-in. thick) Lay the slices out flat on the cookie sheet. Bake for 10 minutes.
  10. After 10 minutes, take the biscotti out of the oven to flip. Return to bake for another 10 minutes. Once finished, allow to sit overnight before eating.
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