I think peanut butter is about as American as Apple Pie. In fact, peanut butter and apples go really well together (though I’m not sure I’d like the pie). Most Italians are instinctively repulsed by peanut butter, labeling it as “grassissimo” (very fat!) and “pesante” (heavy/rich), and of course, they’re right.
But when peanut butter is eaten in small quantities, it doesn’t have to be bad for you!
Since peanut butter is getting a bit easier to find in Italy (as opposed to previous years of it being almost nonexistent), I thought it would be nice to share one of my favorite cookie’s recipe: Peanut Butter Cookies for today’s La Buona Cucina Americana : being hosted by Judith at Think on It. Be sure to check the list of recipes of American dishes in both English and Italian. My last entry for this was Barbecue Bacon Baked Beans.
The most important thing about Peanut Butter cookies is the signature criss-cross imprint on top of each cookie. I have no idea what the history of this crisscross is, only that you must do this, and it nicely decorates an otherwise boring-looking cookie. I am not posting the recipe in English since it’s based on this Peanut Butter recipe from Betty Crocker, though I did not use shortening nor chill the mix for 2 hours before cooking.
Other Americans reading, why don’t you share what you do differently to your Peanut Butter cookies?
Biscotti al burro di arachidi
Basato sulla ricetta Peanut Butter Cookies da Betty Crocker : invece di usare lo strutto vegetale (shortening), ho aumentato leggermente il burro di arachidi
175g peanut butter / burro di arachidi
100g granulated sugar / zucchero
100g dark brown sugar / zucchero di canna con melassa
50g butter / burro
200g flour / farina
1 egg / uovo
3/4 teaspoon baking soda / cucchiaino livieto al soda di bicarbinato
1/4 teaspoon baking powder / cucchiaino livieto in polvere
1 pizzico sale
Riscaldare il forno a 190C. Mescolare i burri, gli zuccheri e l’uovo insieme. Aggiungere la farina e i lievitanti e il sale. Rotolare la pasta in palline di 3cm. Metterli su una teglia per i biscotti. Con una forchetta, appiattirli leggermente facendo una croce / incrocio su ogni palline.
Infornarli per 9-10 minuti, e lasciarli raffreddare sulla teglia per 5 minuti e poi rimuoverli dalla teglia.