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.
Banana Walnut Biscotti
- 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.
Amount Per Serving: Calories: 71Cholesterol: 5mgSodium: 22mgCarbohydrates: 12gSugar: 5gProtein: 1g
- 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.
13 thoughts on “Banana Walnut Biscotti Cookies”
Great idea to make a banana bread flavored biscotti plus I love the blueberries in it too.
wow. These look so good.. and totally dunk able !
I love banana bread in all forms and I think this banana biscotti would be a nice start to any day along with a cup of tea.
I’m loving the addition of the dried blueberries! Yum!
Out of all the biscotti flavor combinations this is the first I have ever heard of banana walnut! I love banana walnut cake, but not a huge fan of banana walnut, not sure why! But this cookie sounds amazing! I will have to try this soon! Thank you for sharing!
You did great! You don’t need to to cut them on an angle! I love the idea of banana in a biscotti!
This in hot chocolate would be kryptonite to me! Love banana!
These are the perfect biscotti for me! I get so many bananas when my trees produce that I still have a freezer full of frozen bananas. What a delicious way to use some! Love your combination with the blueberries too. You couldn’t have made a better first batch!
Your first photo shows exactly how I like to eat my biscotti. I’ve never tried banana in my biscotti, but I always seem to have an abundance of bananas (thanks Costco :)), and can’t wait to try these.
Don’t have dry blueberries, but was looking where to use the cranberries â˜ºlet you know how it Comes out!!! Thanks for the idea
I haven’t made biscotti in a really long time, but this recipe has got me motivated!Such wonderful flavors this treat 🙂
My dough was extremely sticky is the normal? There was no way I could roll it out..
I didn’t roll mine out, my dough was very sticky also. I sprayed my hands with Pam and separated the dough in half put it on cookie sheet and used my fingers to work it to the 8 inch size. It worked out better this way. Hope this helped.