Banana walnut biscotti
Banana and walnut biscotti - some totally delicious crunch
Ingredients
- 185 grams or 1 1/2 cups all purpose flour
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 56 grams or 1/4 cup unsalted butter at room temperature
- 100 grams or 1/2 cup granulated sugar
- 1/4 cup mashed overripe banana 1 medium banana
- 1 egg at room temperature
- 1/4 cup toasted skinned and chopped walnuts
Instructions
- Preheat your oven to 180 C/ 350°F. Grease or butter a cookie sheet or line with parchment paper .
- Sift or whisk flour, baking powder and salt. Keep aside.
- Using an electric mixer or wooden spoon, beat sugar and butter until light and fluffy.
- Beat in banana, vanilla and egg until smooth.
- Beat in flour mixture until a dough forms .
- Fold in the chopped walnuts.
- Shape this sticky dough into a log (about 10 x 3 inches) and place on cookie sheet.
- Bake for about 25 minutes or until toothpick inserted in center comes out clean.
- Cool the log for 15 minutes and then using a sharp knife, slice into 1⁄2-inch slices.
- Place the slices, cut side down, back on the cookie sheet.
- Bake for 10 to 12 minutes or until golden brown and dry on top.
- Turn cookies over and bake about 10 minutes longer or until brown.
- Cool the cookies on wire rack.
Notes
These can be stored for 2 weeks or longer in an airtight container.
Use a blackening over ripe banana for the best banana flavour.
To toast walnuts , heat at 180 C for 8 to 10 minutes in the oven or on a dry pan stovetop . Rub the skins off the toasted nuts and chop coarsely.
Remember that the wider your dough log is, the longer your biscotti will be . It will increase in length during the first bake. So make a narrow log if you want shorter cookies or divide the dough into two longer narrower logs .
While slicing , its best to use a serrated knife. If the cookie breaks or crumbles , chill for 5 more minutes and try.
Use a blackening over ripe banana for the best banana flavour.
To toast walnuts , heat at 180 C for 8 to 10 minutes in the oven or on a dry pan stovetop . Rub the skins off the toasted nuts and chop coarsely.
Remember that the wider your dough log is, the longer your biscotti will be . It will increase in length during the first bake. So make a narrow log if you want shorter cookies or divide the dough into two longer narrower logs .
While slicing , its best to use a serrated knife. If the cookie breaks or crumbles , chill for 5 more minutes and try.