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Breakfast Biscotti

1 Hr(s) 2 Min(s)
20 Min(s) Prep
42 Min(s) Cook
What You Need
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2 servings
Original recipe yields 2 servings
2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine
2/3 cup sugar
2 egg s
1 fully ripe medium banana, mashed
1 tsp. vanilla
1-1/2 cups banana nut whole grain cereal flakes
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Let's Make It
1
Mix flour, baking soda and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs, banana and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal.
2
Divide dough into 2 equal portions. Shape dough into 2 (14x2-inch) logs on greased cookie sheet.
3
Bake at 325°F for 30 minutes or until lightly browned. Remove from cookie sheet. Place on cutting board; cool 5 minutes. Cut each log, using serrated knife, into diagonal slices about 3/4 inch thick. Place slices upright on cookie sheet, 1/2 inch apart.
4
Bake 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Store in tightly covered container. Before serving, sprinkle with powdered sugar or drizzle with melted BAKER'S Semi-Sweet Chocolate, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 dozen
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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