Sunday, April 23, 2017

Banana Biscotti

Banana Pecan Biscotti

READY IN: 1hr 25mins

Recipe by Lee_tah

From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!
ShortieNJ
Top Review by ShortieNJ
Mine didn't harden as much as I would like, but, they are delicious. 1/2 way between hard and chewy...yummm. I used 1/2 whole wheat flour and 1/2 all purpose ... More

Nutrition


1 3⁄4 cups all-purpose flour
1⁄2 cup white sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄3-1⁄2 cup mashed banana, about 1 banana
1 tablespoon vegetable oil
1 teaspoon vanilla
1 large egg
1⁄3 cup pecans, chopped

Directions

Preheat oven to 350°F.
Lightly grease your cookie sheet.
Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
Pour dry ingredients into wet ones along with pecans; stir together.
Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
Bake at 350°F for 23 minutes. Turn oven down to 250°F.
Remove logs from cookie sheet and cool for 10 minutes.
Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
Turn biscotti over and bake another 15 minutes.
*Biscotti will still be soft but will harden as they cool.

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