Best 2 Banana Rum Biscotti Recipes
Indulge in the delectable symphony of flavors with our Banana Rum Biscotti, a perfect balance of sweet, boozy, and crunchy. These delightful cookies are handcrafted with a combination of mashed bananas, dark rum, and a hint of cinnamon, offering a unique taste sensation that will tantalize your taste buds. Baked to golden perfection, they feature a crispy exterior and a soft, chewy interior, making them the ideal accompaniment to your morning coffee or afternoon tea. In addition to the classic Banana Rum Biscotti, we also present variations to cater to different preferences. For those who prefer a nutty twist, the Pistachio Rum Biscotti is a must-try, featuring the aromatic crunch of pistachios. If you're looking for a more indulgent treat, the Chocolate Rum Biscotti combines rich chocolate chips with the warmth of rum, creating a decadent and irresistible cookie. And for a touch of seasonal flair, the Cranberry Rum Biscotti brings together the tartness of cranberries and the smoothness of white chocolate, offering a festive and flavorful treat. With step-by-step instructions and detailed ingredient lists, these recipes are easy to follow, ensuring you can recreate these delightful rum-infused biscotti in the comfort of your own kitchen.
Let's cook with our recipes!
BANANA RUM BISCOTTI
I like to make these a week ahead of time and let them sit... The longer they sit the more the flavors marry...They are so good...
Provided by Sharon Johnson
Categories Cookies
Time 1h15m
Number Of Ingredients 9
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 BISCOTTI
Make and share this Banana Rum Biscotti recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 2 Dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1631.6, Fat 40.3, SaturatedFat 5.4, Cholesterol 186, Sodium 1021.5, Carbohydrate 285, Fiber 10, Sugar 108.5, Protein 32
Tips:
- For a crispy biscotti, bake until the edges are golden brown and the bottoms are firm.
- If you prefer a softer biscotti, remove from the oven when the edges are just starting to turn golden brown.
- Allow the biscotti to cool completely before slicing.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
- You can freeze the biscotti for up to 3 months. To freeze, place the biscotti in a single layer in a freezer-safe bag.
- To thaw, remove the biscotti from the freezer and let them thaw at room temperature for 1 hour.
Conclusion:
Banana rum biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, flavorful, and have a hint of rum. Biscotti are also a great way to use up ripe bananas. So next time you have some bananas that are about to go bad, try making this recipe. You won't be disappointed!
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