Biscotti
Banana Biscotti -- These biscotti treats have just the right amount of sweet and are crunchy on the outside, firm yet soft enough to bite. Perfect as on-the-go snacks, coffee or tea dunking, or as giveaways.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounce (220grams) butter (, (replace with 2 small bananas))
- 1 cup (200grams) sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 ½ cups (300grams) all-purpose flour (, (add more if dough too sticky))
- ½ cup (90 grams) fine cornmeal (, (replace with flour))
- ¼ teaspoon salt
- 2 teaspoons grated orange (, (optional))
- 1 teaspoon baking powder
- ¾ -1 cup (105-140grams) mixed nuts (, almonds and pistachios)
Instructions
- 1
Preheat oven to 350° F. Line two baking sheets with parchment paper.
- 2
Cream butter and sugar with a mixer until light and fluffy about 2-3 minutes. Add in eggs one at a time until fully combined; beat in almond and vanilla extract.
- 3
Add flour, cornmeal, salt, grated orange. and baking powder to the butter mixture, stirring until well -blended.
- 4
Finally, add nuts (if using any). Thoroughly mix. If the dough is sticky, add about 2 more tablespoons to the mixture to form a less sticky dough.
- 5
Turn dough out onto a lightly floured surface. Divide dough in half and flatten. Shape each portion into a 12 inch-long log with a 1-inch thickness. Place rolls about 4-5 inches apart on a baking sheet.
- 6
Bake at 350°F for about 25-30 minutes. Transfer the logs to a cutting board and let cool for 10 minutes.
- 7
With a serrated knife, cut the logs crosswise into ½ inch slice. Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300 F. Bake the biscotti about 10 minutes per side, turning once as you bake. Transfer biscotti to a wire rack. The biscotti will crisp as they cool.