BROWNIE PEANUT BUTTER CHIP BISCOTTI

Steps:

• 1. heat oven to 325 degree's. In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Put bowl aside.
• 2. whisk egg and vanilla extract together in a bowl. Add the 2 TB of cofffee a little at a time while whisking. Add melted butter. whisk well.
• 3. add the egg mixture to the cocoa mixture. Stir until crumbly. Add the peanut butter chips. Get your hands in the bowl and knead mixture about 5 minutes until you get a nice moist ball of dough.
• 4. Take the ball of dough and roll out on floured parchment paper to 1 inch thick by about 14 inches long and 3- 4 inches wide.
• 5. Lift slab on parchment paper to a sheet pan, whisk egg with 1 TB water. Brush slab with egg, and bake at 325 degree's for 30 minutes. Take out of oven and cool about 15 -20 minutes.leave on sheet pan.
• 6. gently cut 1 nch slices of slab with serrated knife. Gently lay pieces on their sides. Put back in oven,and bake another 10 minutes.After 10 minutes. Gently flip Biscotti over and bake another 10 minutes,or until slightly crisp. They will crisp up more after cooling.
• 7. Turn your Biscotti to smooth edge on top. It should look like it did when you first sliced it. Push cookies side by side. Melt PB chips with shortening in microwave. Set timer for 2 minutes,and stop every 30 seconds to stir. When melted and combined together pour over Biscotti evenly and spread the tops of Biscotti with mixture. Next do the same with the chocolate chips melting in microwave. Put chocolate in a small ziploc bag. Snip one corner of bag and pipe drizzle over the peanut butter topping. .Put in fridge until chocolate sets. Serve or put in to air tight container. or freeze up to 2 months.