Biscotti is something I have eaten many times, but never made. So when I was challenged to make a Biscotti recipe for the Creative Cookie Exchange Blog group I had a hard time picking a type to try. In the end I decided to go with a simple recipe for this Banana Walnut Biscotti.
This recipe has all the flavor of banana bread in a crispy cookie. At the last minute as I was making the recipe I decided to add dried blueberries also, which were a great addition to the biscotti. The cookies are crunchy and taste strongly of the fruit and nuts, and the blueberries add quite a bit of sweetness.
The process of making biscotti takes a little longer than most cookies, since they need to be baked twice. But the extra baking time is what gives them their characteristic crispness, and what keeps them fresh longer, so it is worth the effort.
Since I had never made biscotti before I didn’t make them exactly perfectly! I realized after I was done that I should have cut the loaves diagonally, so the biscotti were larger. But this is actually good, because now I have an excuse to make another batch and try out a different combination of flavors using one of the delicious recipes linked up below!
- 1¾ c flour
- ½ c sugar
- 1 t baking powder
- ¼ t salt
- 1 banana
- 1 T oil
- 1 t vanilla
- 1 egg
- ½ c. chopped walnuts
- ½ c. dried blueberries
- Preheat oven to 350 F.
- Combine the flour, sugar, baking powder and salt in one bowl and mix.
- Mash the banana well, and mix it with the oil, vanilla and egg in another bowl.
- Combine the wet ingredients with the dry ingredients and mix well.
- Fold in the walnuts and dried blueberries.
- Divide the dough in half and roll each half into a log about 8 inches long.
- Flatten each log to about ½ an inch high, and place on a lightly greased cookie sheet.
- Bake for 25 minutes, until the top is lightly brown.
- Let the rolls cool slightly, and then cut them into ½ inch slices.
- Put the slices on a cookie sheet and bake at 250 F for 15 minutes.
- Flip the slices over and bake for another 15 minutes.
Biscotti (or mandelbrot or any other twice baked cookie by any other name) are one of the perfect Holiday tin cookies! They last forever, and there are so many ways to make them festive. So we’ve got you covered–sweet, savory, low fat, loaded with decadence, you name it, we’ve got it! Happy Holidays!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Almond Lemon Biscotti by Basic N Delicious
- Banana Walnut Biscotti by Upstate Ramblings
- Chocolate Almond Biscotti by Karen’s Kitchen Stories
- Chocolate Toffee Biscotti by Live Bake Love
- Currant Walnut Biscotti by Magnolia Days
- Dark Chocolate and Pistachio Biscotti by Flours and Frostings
- Gingerbread Biscotti by Food Lust People Love
- Gluten Free Chocolate Biscotti by What Smells So Good?
- Holiday Biscotti Bar by The Spiced Life
- Honey Beescotti by Oven Delights
- Mocha Biscotti by A Baker’s House
- Orange Pistachio Biscotti by 2 Cookin’ Mamas
- Parmesan Black Pepper Biscotti by A Shaggy Dough Story
- Peppermint Kahlua Chocolate-Dipped Biscotti by All That’s Left Are The Crumbs
- White Chocolate Glazed Gingerbread Biscotti by Christmas Tree Lane