White Chocolate Dipped Cinnamon and Banana Bread Biscotti
Source: Picky Palate
Ingredients:
¾ Cup mashed over ripe bananas
1 egg
2 Tablespoons brown sugar
1 teaspoon vanilla
1 ¾ Cup plus 2 Tablespoons flour
½ Cup plus 2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ Cup cinnamon chips
1 Cup white chocolate chips
White non-perils
1. Preheat oven to 350 degrees F. Place bananas, egg, brown sugar, and vanilla into a large bowl; mix until combined. Place flour, sugar, baking powder, cinnamon, salt and cinnamon chips into a large bowl; mix to combine. Add wet ingredients to dry until combined. Divide dough into 2 equal parts and place onto a silpat lined baking sheet 4 inches apart from each other. Form each piece of dough into a 7 inch logs, about 2 inches wide. Bake for 25 minutes, remove from oven, reduce heat to 250 degrees F and let cool for 10 minutes. Using a serrated knife, slice biscotti into ½ inch strips, on the diagonal. Place slices back onto cookie sheet and bake for an additional 20-25 minutes or until crisped. Let cool completely.
2. Melt chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Dip top corner of biscotti in chocolate then sprinkle with non perils. Let dry on wax paper.
Makes about 30 biscotti
