These twice-baked banana almond biscotti are flavorful, crunchy, and simply delightful. They can be dunked in milk or tea to make a great afternoon snack or a quick breakfast. Or eat them on their own for dessert — I won’t tell. Making banana almond biscotti may seem challenging, but I promise it’s easier than you think. This recipe has a short ingredient list and can be finished in a couple of hours, so don’t be afraid to make this Italian classic! Feel free to make it personal with your own selection of nuts or add-ins — pecans and chocolate chips, anyone? Or change the baking time for a softer or crunchier cookie.
I hope you’ll try these banana almond biscotti. And if you’re looking for more cool cookie ideas, check out my Vegan Blueberry Cardamom Cookies or Cookie Dough Pretzel Bites!
Banana Almond Biscotti
Course: Breakfast, Snacks, DessertCuisine: Italian20
servings30
minutes50
minutesIngredients
1 3/4 cup whole wheat flour
1/2 cup granulated sugar
1/4 tsp salt
3 tsp baking powder, separated
2 tbsp water
2 tbsp vegetable oil, separated
1 very ripe medium banana, mashed
1/3 cup almonds, sliced
Directions
- Preheat oven to 350 degrees F and line a baking tray with parchment paper.
- Mix together flour, sugar, salt, and 1 tsp baking powder in a small mixing bowl.
- In a medium mixing bowl, add 2 tsp baking powder, water, and 1 tbsp vegetable oil. This is the egg replacement. Once thoroughly mixed, add another tbsp vegetable oil and banana mash and mix again.
- Add the dry ingredients and almonds into the wet ingredients while folding together. When done adding dry into wet, use your hands to slightly knead and combine all the ingredients into a soft, slightly sticky dough. Split this dough into two equal pieces, and form two logs about 1/2 inch thick on the baking tray. Bake for 20 minutes.
- After the first bake is complete, let the logs cool on the baking tray for 15 minutes. Reduce the oven temperature to 250 degrees F, then slice the logs diagonally into biscotti that are each 1/2 inch thick. Place these face down on the tray and bake for 15 minutes. Then flip and bake for another 15 minutes. Depending on how crunchy you want them to be, you can bake them longer on low heat, yielding brittle, crispy biscotti.
Notes
- If the banana isn’t quite ripe enough yet, you can use the microwave to heat the banana mash for about 15 seconds to achieve the same effect.
This recipe was adapted from Myrecipes’ Banana-Pecan Biscotti.
