BANANA RUM BISCOTTI
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...
Provided by Sharon Johnson
Categories Cookies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. 1. 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..
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
BANANA RUM COCONUT COOKIES
This is one of the best oatmeal cookies I've ever eaten. It is a healthy and low fat version too. The rum adds an extra kick. Courtesy of Cooking Light.
Provided by Morning Biscotti
Categories Drop Cookies
Time 34m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat first 4 ingredients with a mixer at medium speed until blended.
- Combine remaining dry ingredients , add to wet ingredients and stir with a whisk.
- Droup dough by 2 tablespoonfuls onto baking sheet.
- Bake at 350F for 19 minutes.
- Remove and cool on a wire rack.
Nutrition Facts : Calories 106.2, Fat 3.1, SaturatedFat 1, Sodium 27.9, Carbohydrate 18.8, Fiber 1.1, Sugar 10.8, Protein 1.8
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
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- In a separate bowl, whisk together the mashed banana, egg, coconut oil, and vanilla extract until smooth. Pour into the dry ingredients, along with ⅓ cup of the walnuts. Stir until all the dry ingredients combined in the wet. The dough will be a bit sticky. ( If you find it to be too sticky to handle, you could scrape out the dough and add a touch of flour onto a clean counter and work the dough together until it’s cohesive with your hands.)
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