Banana Rum Biscotti Recipe
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Banana Rum Biscotti

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

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 281 people have saved this

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
3 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 36 biscotti
 

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup white sugar
  • 3/4 cup mashed ripe banana
  • 2 tablespoons vegetable oil
  • 1 tablespoon rum
  • 1/2 cup toasted, chopped pecans

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.

Footnotes

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 93 | Total Fat: 2.4g | Cholesterol: 12mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Lillian 
I couldn't stop eating these when they came out of the oven! I like really soft biscotti, so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by MIKAN 
Whoa, this batter is super sticky. But flouring my hands helped quite a bit. I halved the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by SHORECOOK Supporting Member (Click to learn more about Supporting Membership)
This was my first attempt at biscotti and I am glad I chose this recipe because it was written... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by SUGAROVERLOAD 
tasted great the first day, but like another reviewer said - they got stale VERY quickly! got... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by LisaHess 
Very nice. I can't help thinking a touch of cinnamin and vanilla or rum flavor would be nice.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2009 by Elle 
Very good. Used walnuts, as that's what I had. Should be even better with pecans. MORE

 
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