Banana Pecan Biscotti Recipe

Ingredients

-	1 1/2 cups all-purpose flour
-	1/2 cup sugar
-	1 teaspoon baking powder
-	1/4 teaspoon salt
-	1/3 cup mashed very ripe banana (about 1 banana)
-	1 tablespoon vegetable oil
-	1 teaspoon vanilla extract
-	1 large egg
-	1/4 cup chopped pecans, toasted

-	Cooking spray


Instructions


Preheat oven to 350°.


Lightly spoon flour into dry measur¬ing cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).


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-inch) 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). Re¬move from baking sheet; cool completely on wire racks. Yield: 2 dozen (serving size: 1 biscotti).


Serving Suggestions

CALORIES 72 (25% from fat); FAT 2g (sat O.3g, mono 19, poly a,6g); PROTEIN lAg; CARB 12,2g; FIBEROAg; CHOL 9mg; IRON a,Smg; SODIUM 44mg; CALC ISmg

Originally Submitted 12/30/2007


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