Time 1h25m Yield 24 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Lightly grease your cookie sheet. Sift flour and baking powder into a bowl. Add sugar and salt and stir together. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg. Pour dry ingredients into wet ones along with pecans; stir together. Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness. Bake at 350°F for 23 minutes.Turn oven down to 250°F. Remove logs from cookie sheet and cool for 10 minutes. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F. Turn biscotti over and bake another 15 minutes. *Biscotti will still be soft but will harden as they cool.
Yield 24 biscotti Number Of Ingredients 1 Steps:
lightly spoon flour into dry measuring cup - level c knife - combine flour, sugar, baking powder & salt - combine banana, oil, vanilla & egg in med bowl - stir in flour mix & pecans - turn dough out onto lightly floured surface - shape into 2 (8" long) rolls c floured hands - place rolls on baking sheet - flatten to 1/2 " thickness - bake @ 350 for 23 mins - remove rolls fr baking sheet - cool 10 mins on wire rack - cut ea roll diagonally into 12 (1/2") slices - place slices, cut sides down, on baking sheet - reduce temp to 250 - bake 15 mins - turn cookies over - bake 15 more mins - remove fr baking sheet - cool completely on wire racks
Time 5h Yield 50 Number Of Ingredients 14 Steps:
Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep- or at the end of the second knead, add the chocolate chips and pecans. Grease a large baking sheet. Form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. Cover and let rise until double, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown. When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the semisweet chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto waxed paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Time 3h25m Yield 36 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.
