11 Reviews of Banana Pecan Biscotti

From: mary winecoff

On Apr 2, 2005

These are the best biscotti! I always have extra bananas fermenting on my counter and usually use them to make a cake or bread. Not anymore! What I love about these cookies are they aren't overly sweet, plus they are low in fat. I used whole wheat flour instead of all-purpose and they were great.

From: StrawberryParfait

On Jun 1, 2007

Tastes wonderful. Followed recipie exactly...except that I just flattened that I just flattened in out on the cookie sheet (instead of forming into 8in logs, etc). That may have been a problem...because it only made about 15 servings not 24. So the problem was probably me....but for a first attempt it was good and tastes wonderful! Easy and good recipe

From: **Mandy**

On Feb 23, 2007

I thought these were great, made as directed except used almonds instead of pecans as that was all I had. A nice sweet low fat biscuit, you could probably even cut down on the sugar by a little bit more as I found these quite sweet. Will definitely make again. Thanks!

From: anonymous23

On Jun 5, 2005

the banana flavor was mild, in spite of the (way, way) over-ripeness of the banana I used. I realized too late that I only had about half the pecans required, so I subsituted walnuts for the rest. I had the opposite of Gia Tree's result with the dough--I didn't think mine would ever all mix. I stirred it in by hand; I suppose it took about 8 minutes (I got impatient and added some applesauce to help moisten it), and I broke the wooden spoon I was using (very dense dough), but I liked stirring it in by hand. The oven times were just right for me--my soon-to-be brother-in-law insists that biscotti is best done in a gas oven, which I have; I don't know if that made a difference at all...

From: Gia Tree

On May 29, 2005

I had trouble "shaping" this dough, it was really more like a thick cake batter than a dough. I sort of glopped the dough into log-like shapes, and hoped for the best as they went into the oven. It smelled wonderful, but the time to crisp them wasn't accurate (at least for New Orleans in the summer!) So, after they cooled, they went back into the oven for another 20 minutes. They are good, though next time I may substitute brown sugar for the white sugar.

From: LizCl

On Jul 24, 2007

Very good. I find the texture of this cookie different than other biscotti cookies I have made. The dough was very sticky.

From: eclairekat

On Aug 22, 2007

These biscotti turned out pretty good. I left out the pecans (husband doesn't like nuts), and I wonder if that took away from the flavor. While they were sweet, I felt like I could taste the flour too much. Will make again but may try adding a little extra spice. Overall, good recipe. Thanks.

From: a_happy_goddess

On Oct 17, 2009

I thought this was absolutely delicious. I only used 1 1/2 cups flour and the dough was a smidge sticky, but easy enough to press down into the shape I needed. I ended up getting 29 out of the two loaves, and they are so good! Can't wait to have one with my coffee in the morning!

From: Sunshynetoo

On Aug 29, 2009

I had very brown bananas on my counter that I needed to use. This was perfect. I used microwave toasted almonds. It was very easy to cut. I've had 2 slices and I haven't dried it yet. 8-) Off to make another batch for lunches next week. I don't think this is going to last very long!!!!! Thanks for posting.

From: Chef #772621

On Feb 23, 2008

What i love about this biscotti is how easy it is to cut. It's a lovely cookie. I actually doubled the recipe and make two larger logs so that i'd have larger slices and it worked really well. I do find it a little 'floury' in taste but the overall cookie makes up for it. Thanks