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Banana Pecan Biscotti
Serving Size : 24
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup ripe banana (about 1 banana), mashed
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup pecans, chopped, toasted
cooking spray
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups. Combine flour, sugar, baking powder, and salt. Combine banana, oil, vanilla and egg in medium bowl; stir in flour mixture and pecans (dough will be sticky).
Turn dough out onto a lightly floured surface; shape dough into 2 (8 inch long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2 inch thickness.
Bake at 350 for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2 in ) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250; bake 15 minutes, Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
NOTE:
I substituted walnuts for pecans and it worked fine.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
