Healthy Test Kitchen
Banana Pecan Biscotti
This twice-baked cookie is extremely crisp and has the perfect hint of sweetness.
Yields: 12 biscotti
Ingredients
3/4 cup flour
1 banana (~6.4 tbsp mashed)
1 egg
3 tbsp dates (~4.5)
3 tbsp pecans
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla (opt)
1/8 tsp salt
Instructions
1. Preheat oven to 350 degrees.
2. Whisk dry ingredients. Add peccans.
3. Pour wet into dry.
4. Form into log 1 inch tall on baking sheet.
5. Bake ~20-30 minutes. Let cool 10 minutes. Lower oven temperature to 250 degrees. Cut into 12 slices. Bake 10 minutes. Flip. Bake 10 minutes more.
6. Dehydrate at 115 degrees for upto 6 hours for extra crispiness.
Nutrition Information
60 calories, 1.8g fat, 10.2g carbs, 1.4g fiber, 3.4g sugar, 1.8g protein
Inspired by Recipe Runner
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Almond and Apricot Biscotti
This twice-baked cookie is crunchy and the dried fruit/nuts are the perfect addition.
Servings: ~24
Ingredients
1.5 cups flour
6 tbsp mashed banana
8 dates, mashed
2 eggs
2 tbsp oil
2 tbsp milk
2/3 cup dried apricots (or dried fruit of your choice)
1/4 cup almonds
1 tsp baking powder
1/2 tsp almond extract
Instructions
1. Preheat oven to 350 degrees.
2. Combine flour and baking soda.
3. Add wet ingredients.
4. Add apricots and almonds.
5. Shape into log 1 inch tall. Bake 20-30 minutes. Cut into slices 1/2 inch thick. Bake 20-25 more minutes. (No longer than 25 minutes to prevent burning.)
Nutrition Information (based on 16 servings)
70 calories, 2.3g fat, 11.7g carbs, 1.6g fiber, 4.1g sugar, 2g protein
Note: They are not sweet enough or crunchy enough. I replaced the dried apricots with prunes and did not particularly like the prune flavor. I did not measure the milk and oil particularly accurately. Freeze to stay fresh.
Inspired by Mayo Clinic
Crunchiest Biscotti
This is the crunchiest biscotti I have made yet.
Ingredients
2 cups flour
1 cup dates
1 tbsp anise seeds, crushed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 egg whites
2 tbsp lemon zest
1 tbsp lemon juice
Instructions
1. Preheat oven to 325 degrees.
2. Add wet ingredients to dry ingredients.
3. Shape into logs 1 inch tall.
4. Bake 20-25 minutes. Let cool.
5. Reduce oven temperature to 300 degrees.
6. Cut into 1/2 inch slices. Bake 40 minutes more, flipping halfway through.
Inspired by Eating Well
Notes: I don't like the real anise flavor. I would prefer anise extract. I do not taste the lemon or the lemon zest. Not very sweet.