One of my new favorite things to make is biscotti.

It’s so easy to make.
It makes you feel fancy.
It takes forever to go bad.

And I’m all about those three things. This is my favorite biscotti thus far. I love banana bread so merging banana bread with biscotti seemed a logical step.

This recipe has less sugar than most you’ll find but still a decent amount in my opinion. I’m working on lowering it for future recipes.

Recipe: 325° (35 minutes then 25 minutes)

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/4 cup white sugar
2 eggs
1 tsp vanilla
1 ripe banana (mashed)
4 oz walnuts (optional)

Preheat oven 325°. Whisk/sift all your dry ingredients together (flour, salt, baking powder/soda).

In a mixing bowl or mixer whisk add all your wet ingredients together (banana, sugars, eggs, vanilla).

And mix until well blended.

Then add your dry ingredients.

And combine.

Add your nuts.

Dough should be stiff and not sticky.

On a baking sheet lay out parchment paper. Separate dough into two equal chunks. You can wet your hands slightly to make sure the dough doesn’t stick to them. Then gently form the two portions into logs. The sizing really doesn’t matter. Just make sure they’re even and uniform.

Bake in 325° for 35 minutes.

Outside should be set and make a thud noise when you tap it.

Remove from sheet and slice. I use a serrated knife others don’t. I slice right away others don’t. Figure out what works for you.

I sliced both ways to show you it doesn’t matter. It just depends how big you want your biscotti and how confident you are with your knife skills. As you can tell I’m super confident because I’m awesome.