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Banana-Pecan Biscotti

Source of Recipe

Cooking Light Magazine


Recipe Introduction

Biscotti is a MUST for me! Goes great with a mug of coffee or tea!

List of Ingredients

1 3/4 cups flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tsp oil
1 tsp vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray



Recipe

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 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).

Turn dough out onto a lightly floured surface; shape dough into 2 (8" long) rolls w/ floured hands. Place rolls on a baking sheet coated w/ cooking spray; flatten to 1/2" 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") 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. Makes 2 dozen cookies

Per Serving (1 biscotti): CALORIES 72 (25% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.4g; CARB 12.2g; FIBER 0.4g; CHOL 9mg; IRON 0.5mg; SODIUM 44mg; CALC 15mg