Peanut Butter Biscotti

Who doesn't love cookies? I know I for one could live on them. I love all kinds of cookies, cake-like, soft and chewy, and for sure- crisp and crunchy. In other words, biscotti. The word biscotti means twice baked in Italian.I learned that word a long time ago when I was a kid from my Italian mama. My mom loves to bake, but doesn't usually make biscotti. She likes to make bars mostly. But she is a big fan of MY biscotti and can't wait to try any new batch that I dream up.
She really enjoyed this last recipe. I asked her what she thought of them and she said "DELIZIOSO!"

Peanut Butter Biscotti
by Mixed Salad Annie

1 1/4 cup unbleached AP flour
1 cup whole wheat pastry flour
1/2 cup quick cooking oats
2 tablespoons wheat germ (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup plus 1/8 cup granulated sugar
1/8 cup molasses
2 teaspoons pure vanilla
1 whole egg, plus 2 egg whites
4 teaspoons canola oil
1/2 cup natural peanut butter
1/4 cup water
1/3 cup semi-sweet chocolate chips

Preheat oven to 350º. Line a cookie sheet with parchment paper or foil sprayed with cooking spray.

In a food processor, grind the oatmeal and wheat germ if using, until fine. In a bowl sift together oatmeal mixture, flour, sugar, baking powder, baking soda, and salt. In a large bowl, beat the eggs, peanut butter, molasses and water. Add flour mixture and mix just until ingredients are combined. If mixture is too dry, add an additional teaspoon or two of water. Stir in chips.

Divide the dough in half; place half the dough on one side of the cookie sheet and form into a log about 3 inches wide. Repeat with second half of dough keeping logs about 3 inches apart; flatten slightly. Bake until light brown, about 30-35 minutes. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°. Once cool cut log into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake for about 10-20 depending on your preference of crunchiness. minutes longer. (Cookies will crisp once cool.)