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Banana Rum Biscotti
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
205 minutes
Banana-rum biscotti with toasted pecans for a deliciously nutty crunch.
Ingredients:
  • 3.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 eggs
  • 1 cup white sugar
  • 0.75 cup mashed ripe banana
  • 2 tablespoons vegetable oil
  • 1 tablespoon rum
  • 0.5 cup toasted, chopped pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and prepare 2 baking sheets with parchment paper.
  • In a bowl, mix flour, baking powder, and salt until well combined. In another bowl, lightly beat the eggs, then mix in sugar, banana, oil, and rum. Combine the banana mixture with the flour mixture, blend thoroughly, and mix in the pecans. Shape the dough into 4 logs, each about 1/2 inch thick, and place them on parchment paper-lined baking sheets. Bake for 25 minutes until the cookie logs start to brown.
  • Reduce oven temperature to 250 degrees F (120 degrees C). Allow the cookie logs to cool for 10 minutes, then slice them into 1/2 inch thick pieces. Return the biscotti to the cookie sheets and bake for 30 minutes, turning halfway through, until golden brown. Transfer to wire racks to cool; they will firm up as they cool.

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