Kyle and I moved in our current one bedroom apartment two years ago. We both came from our parents house and didn’t have much to fill our apartment with. Now it’s overflowing with stuff. Not junk, I’m not a hoarder over here! Mainly kitchen stuff related to our catering. We are going to a bigger apt (within the same complex, which makes the move much easier) but the kitchen is twice the size. I’ll show you pictures soon!
I obviously won’t be cooking as much the next few days. Our cable/internet will be installed Saturday so I want everything in by then, which doesn’t give me much time. I decided to make some biscotti for a few reasons. We will be drinking mass quantities of coffee over the next few days, and who doesn’t love to dip something in coffee (or any warm drink). Also biscotti last a while since they are baked until dry. Hopefully I will have some left for our first morning as #239, but they may not last that long!
Chocolate Banana Biscotti
Recipe adapted from The Picky Palate
yield: 20 – 24 biscotti
3/4 cup Ripened Bananas, mashed
1 Egg
2 TBS Brown Sugar
1 tsp Vanilla
1 3/4 cup plus 2 TBS Flour
1/2 cup plus 2 TBS Sugar
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Espresso Powder, optional
1/2 cup Chocolate Chips
Chocolate Chips, any kind
preheat oven to 350 degrees
1. Place banana, egg, brown sugar and vanilla in a bowl. Mix to combine.
2. In a separate bowl combine flour, sugar, baking powder and salt.
3. Add the wet to the dry ingredients and mix until combined. Add the chocolate chips and espresso powder is using and mix again. Divide into two equal portions and place on a silpat lined baking sheet (or parchment paper) 4 inches apart.
4. Form each piece of dough into a 6 inch log, about 3 inches wide. Bake for 25 minutes.
5. When done remove from oven and reduce heat to 250 degrees. Let biscotti cool for 10 minutes.
6. Using a serrated knife, cut biscotti into diagonal strips
7. Place back on the cookie sheet and bake for an additional 20-25 minutes or until crisp. (I turned mine half way for even coloring.) Let cool at least 20 minutes.
8. Optional: Decorate the top of the biscotti with chocolate. Melt chocolate chips in microwave in 30 second intervals until melted and smooth. (I am messy and like to dip a fork in the chocolate and splatter it on the biscotti, though you can let the chocolate cool a bit and add it to a piping bag.)
(FYI: When I sliced the biscotti the chocolate chips were still hot and coated the knife, which is why you can’t see chips but only a streak of chocolate. I know of like the way it looks.)
Printable recipe can be found here.
These are flavorful and fantastic. They had a subtle banana flavor when eaten dry, but when you dipped them into your coffee the flavor was much stronger.
Let’s hope our move goes as good as these biscotti taste!
