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1
Preheat oven to 350*; line 2 baking sheets with parchment paper.
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2
Melt butter and peanut butter in a saucepan over medium-low heat until smooth; cool.
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3
Stir in flour, ground peanuts, baking powder, and salt together in a bowl; set aside;.
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4
Beat eggs in a large bowl with a mixer until light, about 2 minutes.
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5
Gradually add both sugars, then beat in the vanilla.
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6
Drizzle in the peanut butter mixture and beat until well mixed.
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7
Fold in the peanut butter chips, chopped peanuts, and flour mixture until blended.
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8
Allow dough to rest for 10 minutes to thicken.
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9
Spoon half the dough onto a prepared baking sheet and shape into a 4 X 12-inch log (moisten hands with water to control stickiness).
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10
Repeat with remaining dough on second baking sheet.
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11
Bake both pans for 25 minutes, rotating pans halfway through baking.
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12
Remove and let stand for 20 minutes.
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13
Reduce oven temperature to 325*.
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14
Slice logs diagonally into 1/2-inch-wide strips.
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15
Arrange strips, cut side up, on baking sheets and bake for 12 minutes.
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16
Flip biscotti over and bake an additional 8 minutes, or until golden brown; do not overbake.
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17
Transfer to rack to cool.
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18
NOTE: They can also be dunked in melted chocolate by placing chocolate chips in a shallow dish wide enough to hold the longest strip of biscotti.
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19
Melt chips in microwave on high power, stirring every 30 seconds until smooth.
