Monday, August 30, 2010

Banana-Nut Biscotti

Biscotti (pronounced /bɪˈskɒti/, Italian pronunciation: [bisˈkɔtti]) more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


2 cups all purpose flour
1/2 cup sugar
2 bananas (mashed)
1 tsp baking powder
1 tbsp butter (softened)
1 large egg
1 tsp vanilla extract
a pinch of salt
1/2 cup chopped almonds & pistachios (toasted)


Combine together flour, sugar, salt & baking powder in a bowl. Fold in the toasted nuts.
In a separate bowl whisk the egg, add the rest of the wet ingredients (mashed banana, vanilla extract & butter).
Add the dry ingredients to the wet mixture to form a dough. ( The dough will be sticky )
Roll the dough on a lightly floured surface into  1" thickness.

Bake in a 350F pre-heated oven for 23-25 mins.
Remove from oven & cool for 10 mins.
Cut diagonally into 12 (1/2 inch) slices.
Place slices, cut side down & bake for 10 mins.
Turn the cookies over & bake for an additional 5 mins ( the cookies may be soft in the center but will harden as it cools )

Remove from baking sheet & cool completely.
Store cooled cookies in an airtight container.


  1. Wow dear,

    Looks so great and yummy la....
    can you please suggest some ways to make it without egg dear... please....

    Do follow my blog when ever you find time and post your valuable comments

  2. Hi Preethi,
    You could use 1/4cup applesauce in the place of eggs...

    You have a very nice blog & I do follow it regularly..

  3. WOW very tempting dear..I would luv to grab one of those:)


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