Lime Coconut Biscotti Recipe Recipes Recipe For Banana

LIME COCONUT BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

BANANA BREAD BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Position a cooling rack on top of a baking sheet.
• Slice the banana bread width-wise. Then, slice into thin pieces that are each about 1/2 inch thick. Lightly brush one side of each slice with honey and place on the cooling rack.
• Bake until golden and crispy, about 30 minutes. Allow to cool on the rack for 10 minutes. The biscotti will become more crisp as they cool.

COCONUT BISCOTTI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
• Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
• Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
• Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
• Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

LIME COCONUT SMOOTHIE BOWL

Steps:

• Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings as desired.

BANANA BISCOTTI

Steps:

• PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
• DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
• BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
• Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
• Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA, LIME AND COCONUT CAKE (AUSTRALIA)

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper.
• In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside.
• In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy.
• Add banana mixture & beat on low until combined.
• In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined.
• With a large metal spoon, gently fold in only half of the coconut untl just combined.
• Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely.
• Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat.
• FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth.
• Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.

KEY LIME AND WHITE BISCOTTI RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°. Whisk together flour, sugar, baking powder and salt. Add butter and use mix until the dough resembles coarse meal. Add egg, milk, vanilla, and key lime juice and blend until the dough becomes soft, then add the walnuts and white chocolate chunks. Form dough into two or three long narrow rolls on a large cookie sheet lined with waxed paper - leave plenty of space between rolls as they'll expand in the oven. Bake for 20 minutes then cool on a wire rack for 20 minutes. While the biscotti is resting, lower oven temperature to 300°. Cut biscotti on the diagonal into ½ in. thick slices and arrange on cookie sheet lined with waxed paper. Bake 30 minutes. Biscotti will harden as they cool. Store for up to 2 weeks in airtight container, layering biscotti between sheets of waxed paper.

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.