Banana Biscotti
1/2 cup sugar
1 tablespoon vegetable oil
1/3 cup mashed banana
1 teaspoon vanilla
1 egg beaten
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup pecan, toasted and finely chopped
Mix sugar, oil, banana, egg and vanilla.
In another bowl, put dry ingredients. Whisk or sift together.
Fold the dry ingredients into the banana mixture.
Chill for about 30 minutes making it easier to handle
On a greased baking sheet, form into a strip about 4 inches wide, and 1/2 thick.
Bake at 350 F for about 25 minutes or until lightly browned.
Remove from pan and cool on a rack for about 10 minutes.
Reduce oven temperature to 250 F
Place on cutting board, with a thin sharp knife cut, on the diagonal, into 1/2 inch wide slices. Place slices back on cookie sheet.
Put back in oven and toast for about 15 minutes, just until lightly brown. Turn over and toast the other side 15 minutes
You want to toast them, not dry them. They will dry by themselves.
These are great keepers, especially if wrapped separately in wax paper.
Note: I double this recipe. To bake, I cover a cookie sheet with aluminum foil, creased down the middle, and buttered. This makes it very easy to divide the dough into two equal strips.
|
|
member logon
