There's A Banana In My Biscotti!

Please allow me to share with you yet another biscotti recipe, would you? Yes, I sure love my biscotti and I do enjoy baking up these little cookies. Today's recipe for banana biscotti was found on the website Cookie Madness and could not have been discovered at a better time because once again, over-ripened bananas were invading my kitchen counter. If you are looking for ways to use up bananas that are beyond their prime then I hope you'll try this recipe. It's a nice alternative to banana bread and compared to lots of other cookies and treats, relatively low in fat (only 1 tablespoon of oil for the batch). I decided to omit the nuts in mine but feel free to use them here. Whenever I eat biscotti I make sure to have a big mug of either coffee or hot chocolate for dipping. That and the Sunday paper and I'm set for the day. Enjoy!

This Was Crumby

We've all heard of crumb cake, right? Well, how about crumb biscotti? The difference here is to use any leftover cake that you might have tucked away in your freezer. Now I'm not a person who usually keeps leftover cake scraps or crumbs but it just so happened that I baked a chiffon cake a couple weeks ago and didn't end up using all of the cake. So, because I hate to waste perfectly good food, I sealed up the leftovers in a container and froze them. The cake actually came in handy a week later when I used some of it in a strawberry trifle, but even after that, I had quite a bit left over. This recipe helps take care of any leftover cake or even cookies, for that matter. It comes from what is becoming to be one of my favorite baking books, Nancy Silverton's Pastries From The La Brea Bakery. The biscotti came out very crispy and crunchy, though not too hard at all. Despite being made primarily from cake crumbs, it held together quite nicely and did not even crumble. Perfect for dunking! So make good use of your leftover cake and give this recipe a try. Let me know what you think.

Crumb Biscotti (from Pastries From The La Brea Bakery by Nancy Silverton)

ingredients:

1 and 1/4 cups unbleached pastry flour or unbleached AP flour (I used a combination of each)

1 and 1/4 cups dry cake crumbs (or cookie crumbs)

1/2 cup plus 2 tablespoons granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 extra-large egg

1 extra-large egg yolk

3 tablespoons unsalted butter, melted and cooled

1 extra-large egg white, slightly beaten, for brushing the tops of the biscotti

directions:

1. Adjust the oven rack to the middle position and preheat oven to 350 degrees F

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, crumbs, sugar, baking powder, baking soda, cinnamon, and ginger and mix on low to combine.

3. In a small bowl, whisk the whole egg and egg yolk together. Slowly whisk in the melted butter.

4. Turn the mixer to low and slowly pour in the butter mixture, mixing just until combined.

5. Turn the dough out onto a lightly floured work surface. Using your hands, flatten it into a rectangle and fold the dough over onto itself, packing it into a completely solid brick. Keep patting the dough and dropping it against the surface to compress it and eliminate all the air holes. Using both hands, roll the brick back and forth to round the edges. Continue rolling the dough until you have a log about 15 inches long.

6. Transfer the log to a parchment-lined baking sheet. Flatten it slightly to form a loaf, brush the top with the egg white and sprinkle with the extra crumbs to cover.

7. Bake the loaf until firm to the touch, about 35 minutes; allow to cool completely.

8. Preheat oven to 200 degrees F. Using a serrated knife, slice the loaf into cookies, about 1/4 inch thick. Arrange the biscotti on a parchment lined baking sheet, and bake until dry, about 20-30 minutes.

**notes about drying your cake crumbs: I basically laid the cake scraps out on a baking sheet and placed it in the oven at around 300 degrees F for about 30 minutes. Check on your cake often though because you don't want it to burn. Once the cake is nice and dry, take it out and allow to cool before using the crumbs in the biscotti recipe.

Sweet Memories

I remember first baking this Lemon Pistachio Biscotti for my sweet mom almost 20 years ago when I first discovered my love for baking. She raved about the biscotti and it soon became an often-requested treat in our house back then. The recipe came from one of my earliest-acquired cookbooks, Sunset Magazine's Low-Fat Cookbook. Recently, I felt like baking them again not only because lemon and pistachios are two of my favorite ingredients, but also because they remind me so much of my mother and all the warm and fuzzy feelings those memories bring up. They simply put a smile on my face! I hope you too will enjoy this "twice-baked" cookie. Personally, I think they taste great even without the lemon glaze but I'll leave that up to you to decide. Oh, and please don't forget the coffee!

Lemon-tipped Pistachio Biscotti (adapted from the Low-Fat Cookbook, Sunset Magazine)

ingredients--

2 cups AP flour

2 teaspoons baking powder

1/4 cup butter (at room temperature)

2/3 cup sugar

grated lemon zest from 1 lemon

1 whole egg

2 egg whites (I used 1/4 cup of liquid egg whites)

1 teaspoon vanilla extract

1/2 cup shelled salted roasted pistachio nuts, coarsely chopped

for lemon icing:

In a small bowl stir together 1 cup sifted powdered sugar and 1/2 teaspoon lemon zest. Stir in 1 tablespoon lemon juice until you get a nice, spreadable consistency.

directions--

Preheat oven to 350 degrees F

1. Using a medium sized bowl, stir together flour and baking powder until blended; set this aside.

2. In a large bowl, beat together butter, sugar, and lemon zest until well blended. Beat in egg, then egg whites. Beat in vanilla.

3. Gradually add flour mixture and beat until well blended. Stir in pistachios.

4. Divide dough in half. On a lightly floured board, shape each portion into a long loaf about 1 and 1/2 inches in diameter. Place loaves about 3 inches apart on a greased baking sheet. Flatten each loaf to a thickness of about 1/2 inch. Bake in the 350 degree F oven until firm to the touch (about 15-18 minutes)

5. Remove baking sheet from oven; cut hot loaves crosswise into about 1/2 inch thick slices (I actually made mine a little thicker than this).

6. Turn slices cut side down and spread slices out on baking sheets (you'll likely need two sheets).

7. Return baking sheet(s) to the oven and continue baking until biscotti look dry and are lightly browned (about 10 more minutes).

8. Transfer biscotti to cooling racks and allow to cool.

9. Drizzle lemon icing on one side of biscotti, or spread icing on one end of the biscotti (or both ends if you want!) Let stand until icing is firm.

Yields about 24 biscotti.