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: 350°F.

 

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 350°F for 23 minutes.
 
Turn oven down to 250°F. Remove logs from cookie sheet and cool for 10 minutes.
Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
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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