Le Bananine • Abruzzo

Step 1

In a bowl or in the mixer whip the eggs and the yolk with the sugar for a few minutes, add the oil, the melted butter and the lemon zest. Finally, add the sifted flour with baking powder.

Step 2

Knead until it forms a soft but workable dough with your hands. Let it rest for half an hour at room temperature.

Step 3

At this point, roll out the dough on a lightly floured surface, until you get a sheet of about half a centimeter thick. With the banana cutter, cut out the cookies and arrange them on the baking sheet covered with parchment paper, spacing them a little from each other.

Step 4

Bake in a preheated oven at 160 ° for about 15 minutes. Remove from the oven and leave to cool. The biscuits can be slightly hollowed out with a small knife, in order to contain more filling.

Step 4

Prepare the banana dip in a dish by diluting it with water as indicated on the package; my advice is to dilute it a little at a time (50 ml of water plus the necessary water should be enough). Pour the granulated sugar into a saucer. Quickly pass the cookies in the syrup, a few at a time. Fill each biscuit with the hazelnut spread, pair them and pass them again in the syrup. Finally, roll them in sugar to cover them evenly.

Step 4

Arrange each banana on the paper cup and let it rest for at least an hour before serving.