Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Banana Bread Biscotti
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min (plus cooling)
- Active: 35 min
- Yield: about 42 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 97
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 50 mg
Throughout the development process, these cookies were constantly getting devoured in the test kitchen. With each pass, coworkers would descend, swiping a cookie or two to enjoy with their afternoon coffees. That’s when we knew we had a hit on our hands. These crispy biscotti, perfect for a dunk in hot tea or coffee, really do taste like your favorite banana bread. The key is a double dose of banana in the form of fresh and freeze dried. The latter gets ground down into a fine powder and whisked into the batter.
- Level: Easy
- Total: 2 hr 15 min (plus cooling)
- Active: 35 min
- Yield: about 42 biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 97
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 50 mg
Ingredients
Directions
- Line a baking sheet with parchment paper. In a mini food processor or spice grinder, pulse the freeze-dried bananas into a fine dust. Transfer to a large bowl and add the flour, baking powder, salt and nutmeg; whisk to combine and set aside.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the whole eggs, vanilla and bananas and beat until combined. Add the dry ingredients and pecans; beat until just incorporated.
- Divide the dough in half on the prepared baking sheet. Lightly coat your hands with cooking spray, then form the dough into two 3-by-12-inch logs, arranged side by side and lengthwise on the baking sheet. Refrigerate about 1 hour.
- Preheat the oven to 350 degrees F. Whisk the egg white in a small bowl, then brush on the dough logs and sprinkle with sugar. Bake until light golden and set, 30 to 35 minutes. Transfer to a rack and let the logs cool to room temperature on the pan.
- Transfer the logs to a cutting board and slice 1/2 inch thick on the diagonal. Line the baking sheet with a clean sheet of parchment, if necessary, and line a second baking sheet as well. Arrange the slices cut-side down on the baking sheets. Bake until the biscotti feel dry on top, 12 to 14 minutes. Flip the biscotti and continue to bake until golden, 10 to 12 more minutes. Let cool completely on the pans.
- Transfer the biscotti to a rack set on a baking sheet. Put the chocolate in a small heatproof bowl. Fill a saucepan with about an inch of water and bring to a boil. Remove from the heat, set the bowl of chocolate over the pan (do not let the bowl touch the water), then let sit until melted, about 3 minutes; stir until smooth. Dip a fork in the chocolate and drizzle over the biscotti; let set. Store the biscotti in an airtight container at room temperature for up to 5 days.
