Soft Cinnamon Raisin Banana Biscotti With a Crunch

READY IN: 2hrs
SERVES: 15-20




  • Preheat oven to 350°F.
  • Grease cookie sheet very lightly.
  • Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
  • In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
  • Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
  • Fold in raisins.
  • On a floured board, scoop mixture onto it and lightly knead.
  • Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
  • Bake at 350ºF for 25 minutes.
  • Turn oven down to 250°F.
  • Remove log from sheet and let cool for 10 minutes.
  • In a small bowl, mix together one egg and a bit of water for white-wash, mix.
  • Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
  • Turn biscotti on their sides and bake at 250ºF for 15 minutes.
  • Let cool for 20 minutes.