Lightly spoon flour into dry measurŽing 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). ReŽmove 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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