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Banana Rum Biscotti
February 27, 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!

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