Banana And Nut Biscotti Recipe 445 Recipes

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

BANANA BREAD BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
• Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
• Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.

BANANA AND NUT BISCOTTI RECIPE - (4.4/5)

Steps:

• Preheat oven to 185C (fan oven). Mash the banana then mix in the oil and egg until well combined. Add all of the dry ingredients to a mixing bowl then add the wet ingredients. Mix until smooth. Put the dough on a greaseproof paper and foil lined baking tray in a log shape. Bake for between 22-25 minutes, until golden brown. Reduce your oven to 175C (again, this is the fan oven temperature). Cool the "loaf" for about 15 minutes on a wire rack and then slice. Bake the biscotti slices for 10 minutes on one side, flip them over then bake again for another 7 minutes (keep an eye on them - you want the middle to be a bit soft and the edges to be hard). Cool the slices on a wire rack, brew a coffee, sit back and dunk!

BANANA PECAN BISCOTTI

Steps:

• Preheat oven to 350°F.
• Lightly grease your cookie sheet.
• Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
• In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
• Pour dry ingredients into wet ones along with pecans; stir together.
• Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
• Bake at 350°F for 23 minutes.Turn oven down to 250°F.
• Remove logs from cookie sheet and cool for 10 minutes.
• Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
• Turn biscotti over and bake another 15 minutes.
• *Biscotti will still be soft but will harden as they cool.

BANANA CHOCOLATE CHIP NUT BISCOTTI

Steps:

• In a large bowl, whisk together flour, baking powder, sugar, and salt.
• In a medium bowl, combine bananas, oil, egg and vanilla.
• Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
• Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
• Put loaves on cookie sheet lined with parchment paper.
• Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
• Remove loaves from cookie sheet and let cool 10 minutes.
• Cut loaves into 3/4 inch slices, return slices to cookie sheet.
• Bake for an additional 18-20 minutes.