Almond And Banana Cookies Recipes
ALMOND AND BANANA COOKIES
_(Viscotti di'Mandorla Banana)_ These viscotti-Sicilian biscotti-come in many flavors; bakeries use food coloring to give customers a visual clue. In this case, yellow equals banana.
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Pulse almonds in a food processor until coarsely ground, then add sugar and pulse until almonds are finely ground. Transfer to a large bowl. Add almond extract, food coloring, banana, and egg white and mix with an electric mixer at low speed until a sticky, heavy paste forms. Spoon into pastry bag.
- Line 2 baking sheets with parchment paper and lightly butter. Pipe 3- by 3/4-inch strips of dough onto paper about 1/2 inch apart. Chill, uncovered, overnight (8 to 12 hours).
- Preheat oven to 300°F.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.
- Cool on sheets on racks 10 minutes, then bake 15 minutes more. Cool completely on sheets on racks. Peel cookies from paper.
GRANDMA'S BANANA COOKIES
These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Provided by mmich
Time 1h5m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg
ALMOND BUTTER AND BANANA OATMEAL COOKIES
This is the perfect cookie for those of us who love cookies but are trying to be healthier. This recipe is dairy-free, sugar-free, and fat-free! I was a bit worried that since it doesn't have the unhealthy components it wouldn't taste good, but my husband loved it!
Provided by suzythecook
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 27m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
- Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
- Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
- Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 12.4 g, Fat 2.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 20.8 mg, Sugar 3.9 g
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