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.

Course Snack

Cuisine Italian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings sticks

Calories 123kcal

Author Imma

Ingredients

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

Preheat oven to 350° F. Line two baking sheets with parchment paper.
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.
Add flour, cornmeal, salt, grated orange. and baking powder to the butter mixture, stirring until well -blended.
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.
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.
Bake at 350°F for about 25-30 minutes. Transfer the logs to a cutting board and let cool for 10 minutes.
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.

Notes

Banana version. Mash bananas with spoon or puree bananas in a food processor or blender. Then add eggs, vanilla, and almond.
Allow all your ingredients to come to room temperature before starting the process. For eggs, you can place them in warm water for several seconds and pop the butter in the microwave for 10 seconds.
Do not over knead the dough. Mix and knead it lightly just until it comes together.
When forming the dough, dust your work surface first and your hands with flour for easy handling the dough.
You can make the dough ahead of time and store in the refrigerator for a day or two.
Allow the biscotti to cool down for 10 minutes after the first bake and don't leave them too long.
Always use a serrated knife to cut nice smooth clean slices. You may also spritz it lightly with lukewarm water so you can slice it easier.
After the second bake, allow the biscotti to cool down on a wire rack to crisp completely.
This is optional though, but if you want a glossier biscotti, brush them with a mixture of one egg yolk and a tablespoon of water or whisked milk before you bake them.
Store properly the biscotti in an airtight container at room temperature to keep its crispiness. For longer storage (which could last up to 2-3 months) place the airtight container in the freezer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition