banana rum biscotti
(2 ratings)
I like to make these a week ahead of time and let them sit... The longer they sit the more the flavors marry...They are so good...
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(2 ratings)
yield
serving(s)
prep time
20 Min
cook time
55 Min
method
Bake
Ingredients For banana rum biscotti
-
3 1/2 call purpose flour
-
2 tspbaking powerder
-
1/2 tspsalt
-
2eggs
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1 cwhite granulated sugar
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3/4 cmashed ripe bananas
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2 Tbspvegetable oil
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1 Tbsprum ( i use rum extract but you can use the rum you like )
-
1/2 ctoasted chopped pecans
How To Make banana rum biscotti
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11. Preheat oven to 350 degree. LIne 2 baking sheets with parchment paper. 2. Combine flour, baking powder and salt in a bowl and stir to mix well. Beat eggs lightly in a bowl, add the sugar, bananas, oil and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecan, mixing them throughly into the dough. For dough into 4 logs about 1/2 inch thick, place them onto the parchment paper lined baking sheets and bake for 25 minutes, until cookie logs begin to brown. Remove the cookie sheets from the oven and let cool for 10 minutes. In the meantime drop the tempature of your oven to 250 degree. Remove logs from cookie sheet and cut them into 1/2 inch slices. Place the cookies back on the parchment lined cookie sheets and bake for another 15 minutes, turn the cookies over to bake another 15 minutes ( a total of 30 minutes ), until the cookies begin to brown. Remove to racks to cool.. Biscotti will be soft at first but will harden as they cool.. Enjoy..
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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