These easy Banana Walnut Biscotti Cookies are sweet and crunchy. They are a delicious Italian cookie to make for your family.
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Biscotti is something I have eaten many times, but never made before. This recipe for Banana Walnut Biscotti has all the flavor of banana bread in a crispy cookie. 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.
How to Make Italian Biscotti Cookies
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.
First I shaped the dough into two long logs and baked them in the oven.
Then I cut the rolls into half inch slices and baked them again.
Since I had never made biscotti cookies 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.
- 1 3/4 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 banana
- 1 Tablespoon oil
- 1 teaspon vanilla
- 1 egg
- 1/2 cup chopped walnuts
- 1/2 cup 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 1/2 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 1/2 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.
Nutrition facts are estimates.
- You could make this recipe more kid friendly by using 1/2 cup of chocolate chips instead of the dried blueberries.
- Make sure you use a sharp, serrated knife to cut the biscotti so you don’t end up with a crumbly mess.