Banana Pecan Biscotti



1 3⁄4 cups all-purpose flour
1⁄2 cup white sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄3-1⁄2 cup mashed banana, about 1 banana
1 tablespoon vegetable oil
1 teaspoon vanilla
1 large egg
1⁄3 cup pecans, chopped
Oven: 350F.


Lightly grease cookie sheet. Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
Pour dry ingredients into wet ones along with pecans; stir together.
Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness. Bake at 350F for 23 minutes.
Turn oven down to 250F. Remove logs from cookie sheet and cool for 10 minutes.
Then cut into about 1/2 inch slices and bake 15 minutes at 250F.
Turn biscotti over and bake another 15 minutes. Cool on wire racks.
Biscotti will still be soft but will harden as they cool.


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