Friday, April 9, 2010

Go Bananas Biscotti

When I make biscotti, I imagine one day I'll be having one in a little cafe in Tuscany, dunking it...well, not in coffee, but maybe a Diet Coke or as biscotti bakers do, in wine.  I know the Italian-style are different from the American version, but I'll enjoy it nonetheless after a day of wandering through beautiful gardens.

Well, that day is far away, but making biscotti and enjoying a few after a long day of packing (did I mention we're moving?) and cleaning is a guilty pleasure.  Banana Biscotti is a little unusual, but I got this idea after my friend, Rosie just came back from New Orleans.  I was thinking why not a biscotti that replicated Banana's Foster.  That wonderful dessert of carmelized bananas that is served over vanilla ice cream.  And, I just didn't feel like baking a loaf of banana bread...again.

The name biscotti is from the Latin, bis coctum, "twice baked," and the earliest mention of them was in Rome during the second century.  The hard, dry version that Marco Polo and Christopher Columbus traveled with has been replaced.  The Italian-style doesn't incorporate any fat (butter or oil) and that's why I prefer the American-style.  It's more tender, lighter, and crunchier and even kids appreciate them.  Changing a plain biscotti's taste and texture is easy once you get the feel for the dough.  Be careful not to add too much flour or they may become too crumbly.
Go Bananas Biscotti
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs
1 banana, mashed
1/2 tsp. banana extract
1/2 tsp. butterscotch extract
1 tsp. pure vanilla extract
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1 /2 cups all purpose flour
1 cup butterscotch morsels
1/2 cup finely chopped pecans
Preheat oven to 350F-degrees.  Lightly grease or line with parchment paper, a large baking sheet.
Alternatively, you can use a biscotti pan like I did.  In a the bowl of the KitchenAid, using the paddle attachment, beat the butter and brown sugar until creamy.  Add the extracts, then, the eggs and mashed bananas.  The mixture will look curdled.  Add one cup of flour, baking powder, and salt.  Beat, just until combined.  Add the rest of the flour, the morsels, and nuts and fold in with a spatula.  Turn dough out onto the prepared pan and form into a log 14" long x 2 1/2" wide.  Use a wet dough scraper to smooth the top of the dough. 

Bake dough for 25 minutes.  With the biscotti pan, I had to bake it for 30 minutes. Remove pan from oven and let cool.  Lower oven temperature to 325F-degrees.  Use a serrated knife to cut 1/2" to 3/4" thick slices.  Place on a large baking sheet and bake for 25 minutes.  Remove from oven and let cool.  Store in an airtight container.  Mangia!

No comments:

Post a Comment