Ingredients and Weight: - 2 3/4 cups (340g) all-purpose flour, plus more for dusting - 2 1/2 teaspoons (5g) baking powder - 1/2 teaspoon (2.5g) salt - 1 cup (2 sticks/226g) unsalted butter, cold and cut into small cubes - 1 1/2 cups (300g) granulated sugar - 2 large eggs - 1 teaspoon (5ml) vanilla extract - 1/2 cup (120ml) dark rum - 2 cups (260g) chopped ripe bananas
Preparation Time: - 15 minutes
Cooking Time: - 30-35 minutes
Difficulty Level: - 2/5 (relatively easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, baking powder, and salt. 4. In a separate large bowl, cream together the butter and sugar until light and fluffy. 5. Beat in the eggs one at a time, then stir in the vanilla extract and rum. 6. Add the wet ingredients to the dry ingredients and mix until just combined. 7. Fold in the chopped bananas. 8. Divide the dough into two equal portions. 9. Place each portion on a lightly floured surface and shape into a loaf about 12 inches long and 2 inches wide. 10. Transfer the loaves to the prepared baking sheet and bake for 25-30 minutes, or until golden brown. 11. Remove from oven and let cool slightly on the baking sheet. 12. Reduce oven temperature to 325°F (165°C). 13. Using a serrated knife, cut the loaves diagonally into 1-inch thick slices. 14. Place the slices on the baking sheet and bake for an additional 10-15 minutes, or until crisp and golden brown.
Nutritional Information: - Calories: 250 per serving - Fat: 12g - Saturated Fat: 6g - Cholesterol: 55mg - Sodium: 120mg - Carbohydrates: 35g - Protein: 3g
Dish Characteristics: - Crisp and crunchy - Sweet and aromatic - Banana flavor with a hint of rum - Perfect for breakfast, snacks, or desserts
User Comments: - "These biscotti are absolutely delicious! The banana and rum flavors are perfectly balanced." - "I love how crispy they are, and they're so easy to make." - "These are a great way to use up ripe bananas."
Special Precautions and Tips: - To make sure the biscotti are crisp, bake them until they are golden brown. - Let the biscotti cool completely before slicing to prevent them from breaking. - Store the biscotti in an airtight container at room temperature for up to 3 days.