Peanut Butter and Jelly Biscotti

I saw. I baked. Most importantly… I conquered.

I have to give it to the King Arthur Flour Company: Jammy Bits = brilliant.  They have the texture of a gummy bear yet the true taste of your favorite jelly.  In fact, I wish gummy bears would taste this good.

This weekend I combined these tiny bits of glory with a peanut butter base. I made two batches and tweaked two different recipes.  Here was the breakdown:

Round 1

RECIPE: Peanut Butter and Raspberry Jam Biscotti


2 cups all-purpose flour

1 cup whole wheat flour

2 tsp. baking powder

½ tsp. salt

6 tbsp. unsalted butter, at room temperature

¾ cup creamy peanut butter

1 cup sugar

2 tsp. vanilla extract

5 to 6 large eggs

¾ cup or 1 cup of Jammy Bits


Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the butter, peanut butter and sugar.  Beat on medium-high speed until fluffy and smooth, 1-2 minutes.  Blend in the vanilla.  Beat in the eggs one at a time, scraping down the bowl as needed between additions.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Stir in the Jammy Bits until evenly distributed.

Divide the dough in half.  Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart.  Bake for 30 minutes.  Remove the pan from the oven change the temperature to 325˚ F.  Let the logs cool for 10 minutes.  Slice the logs diagonally into slices about ½- to ¾-inch thick.  Lay the slices, cut side down, on the baking sheet.  Bake, turning once, until the slices are slightly crisp, about 30 minutes or more.   Transfer to a cooling rack and let cool completely.   Let set before serving.

Recipe was adapted from here.


This recipe originally called for just three eggs. But the dough was too crumbly for me to work with. I ended up making 3 logs and adding an egg to each log to help me form it better. It was messy. Next time, I’ll add the extra eggs earlier. Also, I would put in ¾ cups of the Jammy Bits verses 1 cup.  I felt like the jam/dough ratio had slightly hurt the structure of the cookie which made flipping them during the second bake a very delicate process.


Despite my fight with the dough, I loved these. My husband took them to work and texted me just to say how good they were. They are softer than your average biscotti and overall the flavor felt balanced.

Round 2

RECIPE: Peanut Butter and Blueberry Jam Biscotti


1 cup flour

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

3 large eggs

2 tsp vanilla

1/2 cup Jammy Bits


Preheat oven to 325. Line a baking sheet with parchment paper. In a medium bowl, combine flours, baking powder, baking soda and salt; set aside. In a large bowl, beat peanut butter, sugars, egg, egg whites and vanilla until smooth. Add the flour mixture and Jammy Bits to the peanut butter mixture and stir until combined.

Turn the dough out on a lightly floured surface, divide in half, and shape each piece into an 8-inch long log. Place the logs 2 to 3 inches apart on cookie sheet and flatten each into a rectangle that is about 3 inches wide. Bake for 25 to 30 minutes, until firm and starting to crack on top. Place on wire rack to cool for 15 minutes. Reduce oven temperature to 275.
Place logs on cutting board. Cut each into 1/2 inch to 3/4 inch thick slices with a sharp serrated knife. Place biscotti cut side down on the cookie sheet. Return them to the oven for 15 minutes, then flip them over and bake for another 15 minutes.

Recipe was adapted from here.


This really was the perfect mix to work with. Clean up was way easier.


This more traditional butter-less recipe is crispy and chewy. Just perfect for dunking. I forgot to turn down the oven in the second bake, but it didn’t hurt the taste.

So now the question is… how can you get your hands on Jammy Bits? Here!

The Sweet Spots

On to the next kitchen adventure… Nom, nom, nom.

BTW- Did you notice my photography just became much more interesting? We had a camera upgrade (thankfully).  I’ll try to stop from using my iPhone moving forward. 🙂