|[The artwork on the mug was done by our grandson, Ari--his interpretation of the artist Wassily Kandinsky]|
The name Biscotti translates to twice-cooked cookies or biscuits and have been one of my favorites since I learned to make them. Traditional biscotti was made with almonds, pine nuts, or pistaschios, but I decided to stay true to my surroundings and add pecans (walnuts would also be good.)
Banana Bread Biscotti with Chocolate Chips & Pecans
10 T (1 stick + 2T) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
2 tsp. Vanilla Extract
1 large, ripe banana, mashed
3 cups King Arthur all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup Pecans (or Walnuts) chopped
1 cup Mini Chocolate Chips
Preheat oven to 350F-degrees. Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together. Scrape down the sides with a rubber spatula as needed. Add the eggs, one at a time, until fully incorporated, on medium speed. Add the vanilla extract and mashed banana and mix again.
Add the dry ingredients to the batter and mix only until combined on low or medium/low speed. Stir in the chocolate chips and pecans.
The batter is somewhat sticky, so the best way to create the "logs" of dough, use a large scoop.
Cool the biscotti 5 minutes and then, transfer to a rack and cool completely.
My family are dunkers...how about You? Enjoy!