Banana Pecan Biscotti Food

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.

CHOCOLATE PECAN BISCOTTI

Steps:

• Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans.
• Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
• When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.

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 BISCOTTI

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-PECAN BISCOTTI

Steps:

• lightly spoon flour into dry measuring cup - level c knife - combine flour, sugar, baking powder & salt - combine banana, oil, vanilla & egg in med bowl - stir in flour mix & pecans - turn dough out onto lightly floured surface - shape into 2 (8" long) rolls c floured hands - place rolls on baking sheet - flatten to 1/2 " thickness - bake @ 350 for 23 mins - remove rolls fr baking sheet - cool 10 mins on wire rack - cut ea roll diagonally into 12 (1/2") slices - place slices, cut sides down, on baking sheet - reduce temp to 250 - bake 15 mins - turn cookies over - bake 15 more mins - remove fr baking sheet - cool completely on wire racks