BANANA RUM BISCOTTI
These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.
Provided by sueb
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h25m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 16.2 g, Cholesterol 10.3 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 6.2 g
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.
ITALIAN BISCOTTI
A traditional biscotti recipe. Great for dunking in coffee or tea.
Provided by Bernie
Categories World Cuisine Recipes European Italian
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g
CHOCOLATE PEANUT BUTTER BANANA BISCOTTI
This outrageous, rich chocolate peanut butter banana biscotti is created from premade banana bread that starts with a cake mix. Yummy!
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Combine bananas, cake mix, water, eggs, and oil in a large bowl. Whisk until well blended, about 2 minutes. Gently fold in peanut butter chips. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 40 to 50 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C). Let bread cool in pans for 10 minutes. Remove and finish cooling on a wire rack. Place a second cooling rack on top of a baking sheet.
- Slice loaves in half horizontally and then into 1-inch-thick pieces. Brush 1 side of each slice lightly with honey and place on the prepared cooling rack.
- Bake in the preheated oven until golden and crispy, about 40 minutes. Cool on the rack for at least 10 minutes; the biscotti will become crispier as they cool.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 28 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 192.1 mg, Sugar 18.6 g
BANANA-CHOCOLATE CHIP BISCOTTI
A perfect compliment to your morning cup of coffee, this biscotti recipe is a crunchy riff on chocolate chip banana bread.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease large cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
- Divide dough in half. On cookie sheet, shape each half into 10x3-inch rectangle with greased hands (dough will be sticky).
- Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut crosswise into 1/2-inch slices.
- Place slices, cut sides down, on cookie sheets. Bake 10 to 12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheets to cooling rack.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
BANANA BISCOTTI
I brought these to work and they got rave reviews. I used the Banana Crunch cereal from Trader Joes. Recipe is from Kraft.
Provided by cookiedog
Categories Dessert
Time 1h45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
- DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
- Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
- Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
BANANA BISCOTTI DOG/PUPPY TREATS
This is a great treat for your four-legged loved one. Why not give them a change and offer them a banana?
Provided by ktraxler
Categories Healthy
Time 1h15m
Yield 30-60 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Place dry ingredients in large bowl. Make a well in the center.
- Blend egg, oil, vanilla and banana together. Add into the dry ingredients in well. Start combining together.
- Add water, one teaspoon at a time as needed.
- Knead by hand on table until mixed thoroughly. Form into logs approximately 2 - 2 1/2 inches high. Flatten so that log is 6 - 7 inches wide by 1 inch high.
- Place on non-stick baking sheets or lightly greased ones.
- Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2 - 3/4 inch slices.
- Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.
Nutrition Facts : Calories 108.7, Fat 2.8, SaturatedFat 0.4, Cholesterol 7, Sodium 24.1, Carbohydrate 17.9, Fiber 0.9, Sugar 1.1, Protein 2.8
BANANA PECAN BISCOTTI
From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!
Provided by Lee_tah
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 9
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
A crunchy banana bread taste in this cookie. Very good and easy to make. The kitchen smells great while baking.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.7, Cholesterol 7.8, Sodium 42.9, Carbohydrate 14.1, Fiber 0.7, Sugar 6.2, Protein 1.6
NANA'S ANISE BISCOTTI
Provided by Tim Mantoani
Categories Cookies Nut Dessert Bake Almond Anise Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 65
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.
- Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.
- Reduce oven temperature to 300°F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets.
- Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.)
BANANA RUM BISCOTTI
Make and share this Banana Rum Biscotti recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 2 Dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1631.6, Fat 40.3, SaturatedFat 5.4, Cholesterol 186, Sodium 1021.5, Carbohydrate 285, Fiber 10, Sugar 108.5, Protein 32
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