Do you have a favorite sandwich? Maybe it’s a BLT layered with smoky bacon, salted tomatoes, and crisp lettuce on toasted bread. Maybe it’s a grinder piled high with salty meats and sharp cheeses from your local deli. Maybe you love a turkey club, pulled pork, or grilled cheese with pickles. In Pittsburgh, they love a Primanti’s sandwich stacked with coleslaw and french fries. In Kansas City, smoked brisket sandwiches topped with provolone and onion rings are devoured by the masses. At Pink’s in Los Angles, they boast the first and still famous chili dog. Philadelphians love a good cheese steak, although they can’t agree what kind of cheese should go on top. And in New Orleans, it’s the muffuletta that rises to the top.
As a kid, I LOVED peanut butter and Frito sandwiches. Nothing beats that salty crunch on top of extra chunky peanut butter smothered on soft white bread. I’ll occasionally feed peanut butter and Frito sandwiches to the neighborhood kids or school friends that might be at the house. The kids all love them. Some moms are appalled. We are no longer friends.
My husband and several others we know think Fritos smell like stinky feet. I beg to disagree. I think that is up for debate. Yet everyone, whether fans of Fritos or not, love the abundance of sweet and salty in these golden biscotti topped with crushed dry roasted peanuts and Fritos. The kids love to use their hands to crush the Fritos in a storage bag and are notorious for enjoying a few as well. For a totally indulgent snack, we dip them in homemade peanut butter milkshakes.
Peanut Butter and Frito Biscotti
YIELD: approximately two dozen
2 ¾ cups flour
¾ cup granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon salt
½ teaspoon vanilla extract
½ cup extra crunchy peanut butter
1 cup crushed Fritos, additional for topping
¼ cup roughly chopped dry roasted peanuts, additional for topping
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat-bottomed bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs, vanilla extract, and peanut butter.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the Fritos and peanuts, and knead until incorporated, about 10 – 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs. The dough will spread as it bakes.
7. Drizzle the top of the logs with agave and spread with your fingers. Sprinkle the top with a mixture of crushed peanuts and crushed Fritos. Drizzle the tops again with agave and spread with your fingers to cover as you firmly push the peanuts and Fritos into the dough.
8. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
9. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #27: Trace the ends several times on the same piece of paper and color for abstract art.