ALMOND AND BANANA COOKIES
_(Viscotti di'Mandorla Banana)_ These viscotti-Sicilian biscotti-come in many flavors; bakeries use food coloring to give customers a visual clue. In this case, yellow equals banana.
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Pulse almonds in a food processor until coarsely ground, then add sugar and pulse until almonds are finely ground. Transfer to a large bowl. Add almond extract, food coloring, banana, and egg white and mix with an electric mixer at low speed until a sticky, heavy paste forms. Spoon into pastry bag.
- Line 2 baking sheets with parchment paper and lightly butter. Pipe 3- by 3/4-inch strips of dough onto paper about 1/2 inch apart. Chill, uncovered, overnight (8 to 12 hours).
- Preheat oven to 300°F.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.
- Cool on sheets on racks 10 minutes, then bake 15 minutes more. Cool completely on sheets on racks. Peel cookies from paper.
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