Banana Biscotti (Post Cereal)

Banana Biscotti (Post Cereal)
Banana Biscotti (Post Cereal)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1-1/2

    tsp. baking powder

  • 1/4

    tsp. salt

  • 2/3

    cup sugar

  • 1/2

    cup (1 stick) margarine, softened 2 eggs

  • 1

    ripe banana, mashed

  • 1

    tsp. vanilla

  • 1-1/2

    cups Post Selects Banana Nut Crunch Cereal, crushed

  • 1

    square semi-sweet chocolate

Directions

PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal. DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet. BAKE 25 to 30 min. or until lightly browned. Remove from baking sheet to wire rack; cool 5 min. Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 min. or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature. Tips & Suggestions Special Extra: Mix 1 cup powdered sugar and 2 Tbsp. orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm. Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using Post Cranberry Almond Crunch Cereal. Nutrition Bonus: Enjoy one of these crunchy cookies in the morning or any time of the day.

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