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Banana-Pecan Biscotti

Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield 2 dozen (serving size: 1 biscotto)

Ingredients

  • 1 3/4 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
  • 1/3 cup chopped pecans, toasted
  • Cooking spray

Nutrition Information

  • calories 72
  • caloriesfromfat 25 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 1 g
  • polyfat 0.6 g
  • protein 1.4 g
  • carbohydrate 12.2 g
  • fiber 0.4 g
  • cholesterol 9 mg
  • iron 0.5 mg
  • sodium 44 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring 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).

  3. 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.

  4. 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). Remove from baking sheet; cool completely on wire racks.