Banana Rum Biscotti Recipes

BANANA RUM BISCOTTI

Steps:

• 1. 1. Preheat oven to 350 degree. LIne 2 baking sheets with parchment paper. 2. Combine flour, baking powder and salt in a bowl and stir to mix well. Beat eggs lightly in a bowl, add the sugar, bananas, oil and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecan, mixing them throughly into the dough. For dough into 4 logs about 1/2 inch thick, place them onto the parchment paper lined baking sheets and bake for 25 minutes, until cookie logs begin to brown. Remove the cookie sheets from the oven and let cool for 10 minutes. In the meantime drop the tempature of your oven to 250 degree. Remove logs from cookie sheet and cut them into 1/2 inch slices. Place the cookies back on the parchment lined cookie sheets and bake for another 15 minutes, turn the cookies over to bake another 15 minutes ( a total of 30 minutes ), until the cookies begin to brown. Remove to racks to cool.. Biscotti will be soft at first but will harden as they cool.. Enjoy..

BANANA RUM COCONUT COOKIES

Steps:

• Preheat oven to 350°F.
• Beat first 4 ingredients with a mixer at medium speed until blended.
• Combine remaining dry ingredients , add to wet ingredients and stir with a whisk.
• Droup dough by 2 tablespoonfuls onto baking sheet.
• Bake at 350F for 19 minutes.
• Remove and cool on a wire rack.

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

BANANA RUM BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
• Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.