Banana, Dark Chocolate, Pecan Biscotti

My 2 year old** helps me make these. She helps me eat them too. We like to share them with neighbors and friends. They are a delicious treat! They are known as the double baked cookie (but they are actually triple baked). 

Makes about 20-26 cookies 

You'll Need: 2 cups all-purpose flour, 1/2 cup almond meal*, 1 tsp baking powder, 1.25 cups granulated sugar, pinch kosher salt, 2 large egg yolks (room temperature), 3 large eggs (room temperature), 1 tsp pure vanilla extract, 1 cup dried banana chips (chopped lightly in food processor), 1/2 cup pecans (lightly chopped), 1/2 cup dark chocolate (lightly chopped), additional 1/2 cup to 1 cup of flour for kneading and handling dough

How to Prepare: Pre-heat oven to 350 degrees F. Combine the flour, almond meal, baking powder, sugar and salt and sift into a large preparation bowl. In a separate bowl, whisk the egg yolks, eggs and vanilla. Combine the wet and dry ingredients together using an electric mixer (I like the hand held one); alternate wet and dry ingredients until everything is well combined in the mixing bowl. Intermittently, scrape the sides of the bowl down with a spatula so that all is incorporated. Add the banana chips, pecans and chocolate to the mixture. Mix on low until everything is well incorporated. You will have a sticky dough. Transfer the dough to a well floured work surface (a granite island or countertop works great). Flour your hands well and knead the dough a few times. Using your hands, shape the dough into two rectangular logs. Each should be about 3.5" wide by 15" long. Transfer the dough logs to a parchment lined baking sheet. Bake for 25-30 minutes at 350 degrees F. Remove cookie logs from oven and allow to cool for about 10-15 minutes. Reduce oven temperature to 275 degrees F. Transfer baked logs to a large cutting board. Using a serrated knife, slice the logs width wise, into about 1/2 inch pieces. Put the cut sides down on the parchment lined baking sheet and bake again for 15-20 minutes. Remove from oven and using tongs or finger tips, flip the cooked and place back in the 275 degree F oven for an additional 15-20 minutes. Remove cookies from oven and transfer to a cooling rack. Allow to cool for 15-20 minutes. After you've gobbled some cookies up, store the left overs (if there are any) in an airtight container, for the best shelf life. We like to dip these in our coffee, tea or chocolate milk. Enjoy.

* Note, if you or your kids have any nut allergies, then use an additional 1/2 cup of flour and omit the almond meal. Use dried fruits instead of pecans.

** Check out cool, fun, kid friendly techniques from Chef Izabella at:

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