These cookies are crispy on the outside and softer on the inside. They aren't too sweet. They do taste like banana.

sueb

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
2 hrs 10 mins
total:
3 hrs 25 mins
Servings:
36
Yield:
36 biscotti
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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.

Editor's Note

To toast pecans, spread nuts on a baking sheet or in a shallow pan. Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, stirring once or twice, until lightly browned and fragrant. Let cool. Nuts burn quickly, so watch them carefully as they toast.

Nutrition Facts

92 calories; protein 1.8g 4% DV; carbohydrates 16.2g 5% DV; fat 2.3g 4% DV; cholesterol 10.3mg 3% DV; sodium 63.6mg 3% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2010
I am by no means a biscotti expect but I do tend to bake at least one batch a week. Just love this recipe I did change it slightly. Not that it needed changing but to meet my own requirements. I used 2 tablespoons of Bacardi Gold rum and also added cup of mini semi-sweet chocolate chips used the rest of the ingredients as stated. Mixed the batter as per the recipe (smelled delicious) but as I use a large baking sheet I only make 2 logs. Split my batter in half in the KA and then working with each log separately I kneed in a small amount of flour into each log on the counter I then kneed for a minute until smooth once smooth I roll out the log like a sausage place this on the wax paper and press down to inch thick on the baking tray. I find this easier to deal with rather than rolling flat and then moving to the baking tray. I bake for 30 minutes until golden brown remove from the oven. When cooling I move the wax paper containing the biscotti off the baking tray and place it straight on the cooling rack I cut with a serrated knife after 8 minutes of cooling. I bake at FULL temperature for a further 15 minutes on each side. I made an unbelievable 50 Biscotti from this batch. Thank you so much for sharing this recipe sueb @//-_-\\@ Read More
(21)

Most helpful critical review

Rating: 3 stars
07/06/2010
Made as directed... I think they'd be better if they were baked until they were dry throughout not soft on the inside. That made it seem like they weren't baked correctly and it made them seem stale after just a day. Would try again baking longer and maybe adding a nice drizzle of melted chocolate. Read More
(7)
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/06/2010
I am by no means a biscotti expect but I do tend to bake at least one batch a week. Just love this recipe I did change it slightly. Not that it needed changing but to meet my own requirements. I used 2 tablespoons of Bacardi Gold rum and also added cup of mini semi-sweet chocolate chips used the rest of the ingredients as stated. Mixed the batter as per the recipe (smelled delicious) but as I use a large baking sheet I only make 2 logs. Split my batter in half in the KA and then working with each log separately I kneed in a small amount of flour into each log on the counter I then kneed for a minute until smooth once smooth I roll out the log like a sausage place this on the wax paper and press down to inch thick on the baking tray. I find this easier to deal with rather than rolling flat and then moving to the baking tray. I bake for 30 minutes until golden brown remove from the oven. When cooling I move the wax paper containing the biscotti off the baking tray and place it straight on the cooling rack I cut with a serrated knife after 8 minutes of cooling. I bake at FULL temperature for a further 15 minutes on each side. I made an unbelievable 50 Biscotti from this batch. Thank you so much for sharing this recipe sueb @//-_-\\@ Read More
(21)
Rating: 5 stars
02/09/2009
This was my first attempt at biscotti and I am glad I chose this recipe because it was written so well. Everything about it was perfect. I did use walnuts as it was all I had. I also dipped the finished product in chocolate and rolled in nuts as I love chocolate and thought it would go well with banana and rum flavor. Thank you so much Sueb for sharing! Read More
(19)
Rating: 4 stars
03/04/2009
Whoa this batter is super sticky. But flouring my hands helped quite a bit. I halved the recipe (made them into mini biscotti) and omitted the rum and they turned out great. My only complaint is that they got stale very quickly (less than 12 hours) and I wonder if they should have dried out in the oven a bit longer...? Read More
(14)
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Rating: 5 stars
01/12/2009
I couldn't stop eating these when they came out of the oven! I like really soft biscotti so I didn't bake them twice...I don't think I could of waited that long anyway! These are so good warm!Thanks Sueb for the recipe! Read More
(13)
Rating: 4 stars
01/26/2009
Very nice. I can't help thinking a touch of cinnamin and vanilla or rum flavor would be nice. Very sticky so I suggest keeping hands wet while molding loaves. Read More
(7)
Rating: 3 stars
07/06/2010
Made as directed... I think they'd be better if they were baked until they were dry throughout not soft on the inside. That made it seem like they weren't baked correctly and it made them seem stale after just a day. Would try again baking longer and maybe adding a nice drizzle of melted chocolate. Read More
(7)
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Rating: 4 stars
05/15/2009
tasted great the first day but like another reviewer said - they got stale VERY quickly! got kind of soggy. Read More
(6)
Rating: 5 stars
02/28/2011
I used melted butter for the oil and vanilla instead of the rum since I didn't have either of those ingredients on hand & my bananas wouldn't have lasted until I found time to run to the store! Because I wanted bigger pieces of biscotti I made two loafs instead of four and I sprinkled them with a little cinnamon & sugar before baking and I toasted mine longer than 15min a side I probably did 30min a side I like mine pretty crisp. These came out of the oven absolutely delicious the banana flavor was great and not too over powering it was just right. I can't wait to make these again but with a thicker layer of cinnamon/sugar on them it complimented the banana flavor really well! Read More
(5)
Rating: 5 stars
10/18/2010
YUM. I also added the mini choco chips and should have doubled the rum...next time! Read More
(5)