Skinny Banana Biscotti

Banana Biscotti - Chewy, crunchy and dunkable with tea or coffee with a pleasant yet not overwhelming banana taste. Super easy to make, too!

Course Snack

Cuisine Italian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings pieces

Calories 72kcal

Author Imma

Ingredients

2 cups all-purpose flour
½ cup mixed nuts almonds and pistachios
2/3 cup sugar
1/2 cup fine cornmeal or polenta
1 ripe small banana or 8oz butter)
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated orange

Instructions

Preheat oven to 375°. Line two baking sheet with parchment paper.
Mash bananas with spoon or puree bananas in food processor or blender. Then add eggs, vanilla, and almond.
Combine, cornmeal, sugar, flour, salt, grated orange. and baking powder in a large bowl, followed by the nuts ,
Add the flour mixture with the banana mixture, stirring until well-blended
Turn dough out onto a lightly floured surface; knead lightly. Divide dough in half and flatten. Shape each portion into a 12 inch-long log and 1- inch thickness Place rolls about 4-5 inches apart on a baking sheet.
Bake at 350° for about 25-30 minutes. Transfer the logs to a cutting board and let cool 10 minutes.
With a serrated knife cut the logs crosswise into 1/2 inch slice, 36 total biscotti. Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300. 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

Butter version

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. and almond . Stir in the combine flour mixture , followed by the nuts.

Nutrition