Whole Wheat Peanut Butter and Jelly Biscotti
250 g plain flour
100 g wholemeal flour
300 g cane sugar
1 teaspoon powdered baking powder
a pinch of salt
200 g peanut butter
50 g salted peanuts
2 spoons cherry jam (mine is homemade and other fruit jam can be used)
Heat the oven to 180 °C and line a baking tray with oven paper. Pour the flour, yeast and salt into a bowl and, using a whisk, mix all the ingredients well. Pour the cane sugar and the eggs into another slightly larger bowl. Stir the mixture. Add the peanut butter and stir to blend the ingredients well. Pour the dry ingredients into the liquid ingredients and mix together until you have a firm dough. Sometimes the flour can change the consistency of the dough and, therefore, if it is too dry, add a spoonful of water at a time, until you have the right consistency (firm but not dry).
Divide the dough into 4 equal parts and, on a floured work surface, make a stick shape with each piece.
Take a piece of dough and, using a rolling pin or simply your damp hands, flatten it to make a rectangle about half a centimetre thick. Do the same with the other 3 pieces.
Spread a spoonful or two of the jam onto the rectangle of dough, being careful not to spread it along the edges (keep a border of at least 1 cm). Cover it gently with the second piece of dough and close the edges together by pressing with your fingers. Form a stick shape, being careful not to squash the central part. Put it into the oven and bake for about 30 minutes. Remove from the oven and leave to cool for about 10 minutes.
Turn down the oven temperature to 165 °C. With a cleaver or a large-bladed knife, gently slice the stick into slices about 1 and a half centimetres wide.
Place them on the same baking tray and cook for another 10 minutes. Remove from the oven, turn over the biscuits and cook for another 10 minutes.
Remove from the oven and leave to cool completely.