Saturday morning and I’m up early, hungry. Last night I promised myself biscotti.
So, I always try to keep my promises to myself. If I don’t who will?
This recipe is a mix of two originals that were not mine. To give credit where it is due, the Banana-Orange part came from a Pampered Chef Muffin Bread, and the Biscotti part from my favorite biscotti recipe, that I always alter, that comes from “An Italian In My Kitchen.com,” So, here’s the hybrid recipe that I created.
Begin pre-heating your oven to 350F (180C), then assemble the wet and dry ingredients,
WET INGREDIENTS
2 medium and ripe bananas, mashed
1/3 cup fresh orange juice
3 Tablespoons Grass-fed butter, cubed
6 1/2 Tablespoons Grass-fed Milk or Cream
To this, add the dry ingredients.
DRY INGREDIENTS
2 Cups Organic Unbleached All purpose whole wheat flour
1 teaspoon Hain’s baking powder – This brand is potassium based, instead of sodium
Zest of 1 – 2 Oranges – the more the better as far as I’m concerned
1 Tablespoon Ceylon Cinnamon
1/2 teaspoon Himalayan sea salt
1 large handful of walnuts, chopped
Mix all the ingredients together into a somewhat sticky dough. Remove this onto to well-floured work surface and knead the dough 10 – 20 times until it’s less sticky. Divide the dough into two section and roll each into a log or loaf about 8 – 9 inched wide and 2-3 inches wide.
FIRST BAKE
Place the loaves on a cookie sheet prepared with parchment paper and bake for 20-minutes.
Remove from the oven and let them sit for 5-minutes.
SECOND BAKE
Slice the loaves into 1/4-inch sections, either across the loaf or diagonally – your preference.
After slicing the loaves, place them back in the over for another 15 – 20 minutes to dry.
If you decide you want them “harder” continue to bake them to the desired dryness. Watch them closely so they don’t burn.
When the bake is complete, let the hot biscotti cool for a few minutes, then move them to a rack to cool completely.
Biscotti freeze well and thaw quickly for snacks or breakfast another morning. YUM!
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