Rediscovering some of my Christmas with Southern Living books (this one was 2001), I found several recipes which I want to make this season. Since it is so much fun to make biscotti and I have a friend who I will not name (but looks like she stuck her finger in a light socket to style her hair), that continues to ask me to bring her more biscotti every time I see her. So Spikey Hair Lady, will try this recipe to see if get meets your approval.
This is my friend who Randy tells her that he has to sit in front of her at church as he can’t see the preacher if he sits behind her. Of course, after she sees this post, we probably won’t be friends much longer and I will get to keep all the biscotti for myself.

1/3 cup creamy peanut butter
1/4 cup sugar
2 large eggs
1 1/2 cups flour
1/3 cup cocoa
3/4 teas baking soda
1/2 cup finely chopped peanuts (they tested with cocktail peanuts, I will use my Virginia peanuts I buy at Costco)
1/2 cup mini semisweet chocolate chips
*I deleted the 1/4 teas salt recipe called for since the peanuts were salted

Ingredients for Dipping Biscotti in
1 cup semisweet chocolate mini chips, divided
1 1/2 tables creamy peanut butter
1 1/2 tables shortening

Beat 1/3 cup peanut butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating until blended
Stir together the four, cocoa, baking soda, and salt.(if using salt). Add to peanut butter mixture, beating on low speed until blended. Turn dough out onto a lightly floured surface; knead in peanuts and 1/2 cup mini chips.

Shape dough into a 13′ x 3″ log on a lightly greased baking sheet (or ungreased parchment lined sheet). Bake at 325 for 40 minutes or until firm. Remove to a wire rack to cool for about 20 minutes.
Cut log diagonally into 1/2″ thick slices with a serrated knife using a gentle sawing motion; place slices on uncreased baking sheets. Bake at 325 for 7 minutes; turn slices over and bake an additional 7 minutes. Remove to wire rack to cool.
Combine remaining 1 cup chocolate chips, 1 1/2 tables peanut butter and shortening in a small saucepan. Melt over low heat and stir to mix.
Dip one end of each biscotti in chocolate mixture. Place biscotti on wax paper until chocolate hardens.
Yields about 28 slices