breakfast food

Banana Bread Biscotti (dipped in Dark Chocolate)

If there was one thing that was going to get me excited to bake (and to blog) again, it was always going to be Joy the Baker. And when I say Joy the Baker, what I really mean is the release of her new book, ‘Homemade Decadence.’

I needed a good birthday gift idea for Jackie. I dare not buy her clothes and add to her massive collection. I’d rather appeal to our shared interest (I’m nowhere near as fashionable as she!) so I dropped this delicious-looking book in my Amazon basket.

Oooops. Looks like I dropped two books in there. Completely by accident.

Riiiiiiiigggggghhhhhhht.

Anywho, this is my first creation from the book. I’ve never made biscotti before and was excited to try something new. I was surprised by how uncomplicated the recipe was and how perfectly crunchy the final product was. I would definitely recommend them for a lazy Saturday morning project.

To be honest, these babies would be fine with or without the chocolate — they are an idyllic coffee companion either way.

Other recipes I’m looking forward to trying include some variation of a coconut macaroon with toasted almonds and whole wheat peach and sage scones. YUM!

Banana Bread Biscotti

Ingredients

2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1 stick) unsalted butter, at room temp
3/4 cup, plus 2 tablespoons sugar
1 1/2 medium ripe banana (peeled and mashed)
2 large eggs
1 teaspoon pure vanilla extract
8 ounces dark chocolate

Directions

Preheat oven to 325 degrees. Line two baking sheets with parchment paper
In a medium bowl, whisk together the flour, 1 teaspoon of the cinnamon, baking powder and salt
In another bowl, combine butter and 3/4 cup of sugar until mixture is light and fluffy with electric mixer. Beat in banana and then the eggs, one at a time
Divide the dough between two prepared baking sheets. Shape each mixture into 9 inch long log
In a small bowl, beat remaining egg and use as egg wash spread over each log
In another bowl, whisk together remaining sugar and cinnamon. Sprinkle over egg wash on each log
Bake for 20 minutes or until firm. Remove and let stand to cool. Once cool, slice biscotti into 2 inch thick slices
Place slices on baking sheet and bake again for 10-12 more minutes
Remove from oven and let cool
Place chocolate in heat proof bowl
Place water in small saucepan and bring to a slow boil. Place chocolate over boiling water, stirring constantly
Once chocolate becomes liquid, dip biscotti individually, turning to cover one edge completely
Place back on parchment paper and let cool before serving

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