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Parve
Medium
3 Hours
Diets 
When I was a little kid, my family called me “the peanut butter monster.” I still haven’t outgrown my love for all things peanut, but my all-time favorite is when it’s combined with chocolate. These original “zebra” biscotti take advantage of this popular flavor combo. They taste as good as they look. Yields about 40 biscotti.
3 tablespoons margarine, room temperature
3 tablespoons Gefen Crunchy Peanut Butter
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 and 1/2 teaspoons Haddar Baking Powder
2 eggs
1 and 3/4 cups flour
3/4 cup peanut butter chips
6 tablespoons margarine, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon instant coffee granules
1 and 1/2 teaspoons Haddar Baking Powder
2 eggs
1/4 cup Gefen Cocoa Powder
1 and 3/4 cups flour
3/4 cup mini chocolate chips
3 and 1/2 ounces (100 grams) semi-sweet baking chocolate (not chocolate chips; they don’t temper as well)
3 and 1/2 ounces (100 grams) white baking chocolate
2 tablespoons Gefen Creamy Peanut Butter
Using a mixer, cream together margarine, peanut butter, sugar, salt, vanilla, and baking powder.
Beat in the eggs one at a time.
Gradually add the flour until combined.
Fold in the peanut butter chips.
Wrap the dough in Gefen Parchment Paper and refrigerate for at least an hour. Dough will be sticky but will firm up as it cools.
Using a mixer, cream together margarine, sugar, salt, vanilla, coffee granules, and baking powder.
Beat in the eggs one at a time.
Gradually add the cocoa powder and flour until combined.
Fold in the mini chocolate chips.
Wrap the dough in parchment paper and refrigerate for at least an hour. Dough will be sticky but will firm up as it cools.
Once the doughs are firm, remove from refrigerator and divide each dough evenly into 10 pieces. Roll each piece into a thin rope, approximately nine inches (23 centimeters) long with a 3/4-inch (two-centimeter) diameter.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two cookie sheets with parchment paper.
On the prepared cookie sheet, place five ropes side by side to form a log, alternating dough flavors to create a striped or “zebra” effect. Repeat using the remaining dough ropes to form four dough logs. Two of the logs will begin and end with a peanut butter rope, while the other two will begin and end with a chocolate rope. Gently pat and pinch the dough together within each rope to blend the dough flavors together, but take care not to ruin the pattern effect by pressing too hard.
Bake for 35 minutes, then remove from the oven and allow to cool on the baking sheet for at least 30 minutes. Using a serrated knife, cut the biscotti into one-inch (two- and one- fourth-centimeter) slices (approximately 10 biscotti per log).
For a crispier biscotti (great for dunking into milk or coffee), reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
Stand the biscotti on the parchment-lined baking sheet with a small space between each. Return to the oven for 25–30 minutes. Biscotti will continue to firm up as they cool. Cool completely on a wire rack before drizzling with icing or storing.
In a small saucepan over a low flame, heat the semi-sweet baking chocolate until fully melted.
Spoon into a small ziplock bag. Stand the biscotti on a baking sheet, placing them as close together as possible. Cut off a bottom corner of the icing-filled ziplock bag. Drizzle icing over the biscotti using a back and forth motion, so that the icing forms a zigzag pattern over the entire log.
Place biscotti in the fridge for about 10 minutes or until the icing is set.
Melt the white baking chocolate with the peanut butter, then drizzle in the opposite direction to form a crisscross pattern.
Refrigerate for 10 minutes, or until set.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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