Banana Nut Biscotti Cookies

1.Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2.In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon (if using). Set aside.

3.In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

4.Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

5.Stir in the mashed ripe bananas until fully incorporated.

6.Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the biscotti tender.

7.Fold in the toasted, chopped walnuts evenly throughout the dough.

8.Lightly flour your hands and shape the dough into a log about 12 inches long and 3 inches wide. Place it on the prepared baking sheet and flatten slightly to an even thickness.

9.Bake in the preheated oven for 25-30 minutes, or until the log is golden and firm to the touch. Remove from the oven and let it cool on the baking sheet for about 15 minutes.

10.Reduce the oven temperature to 325°F (165°C). Transfer the cooled log to a cutting board and, using a serrated knife, slice it diagonally into 1/2-inch thick slices.

11.Arrange the slices cut side down on the baking sheet. Bake for an additional 15-20 minutes, flipping the biscotti halfway through, until they are crisp and golden brown.

12.Remove the biscotti from the oven and let them cool completely on a wire rack. They will harden further as they cool.

13.Store the banana nut biscotti cookies in an airtight container at room temperature for up to two weeks. Enjoy dunking them in coffee or tea for a perfect snack.