(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.

　　

Ingredients

Makes about 3 dozen

　　12 ounces whole blanched almonds ( 2 1/4 cups)

　　1 1/2 cups granulated sugar

　　1/2 teaspoon almond extract

　　A few drops yellow food coloring (optional)

　　1 large ripe banana (6 ounces), cut into pieces

　　1 large egg white, lightly beaten

　　Garnish: confectioners sugar

　　

Special Equipment

a large pastry bag fitted with a 1/2-inch star tip and parchment paper

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

Preheat oven to 300°F.

　　

Step 4

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total.

　　

Step 5

Cool on sheets on racks 10 minutes, then bake 15 minutes more. Cool completely on sheets on racks. Peel cookies from paper.