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Banana Biscotti

Banana Biscotti recipe
photo by:kraft
These traditional twice-baked Italian cookies get a flavor boost when mashed ripe bananas and banana-nut cereal are added to the batter.
30 min
1 hr 12 min
2 doz. or 24 servings, one biscotti each
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what you need

cups  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  sugar
cup  (1 stick) margarine, softened
 ripe banana, mashed
tsp.  vanilla
cups  banana nut whole grain cereal flakes, crushed
square  BAKER'S Semi-Sweet Chocolate

Make It

PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.

DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.

BAKE 25 to 30 min. or until lightly browned. Remove from baking sheet to wire rack; cool 5 min. Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 min. or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Special Extra
Mix 1 cup powdered sugar and 2 Tbsp. orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
Cranberry Breakfast Biscotti
Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using whole grain cereal flakes with cranberries and almonds.
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