 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 24 |
|
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. Ingredients:
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:
1. Preheat oven to 350°F.
2. Lightly grease your cookie sheet.
3. Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
4. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
5. Pour dry ingredients into wet ones along with pecans; stir together.
6. 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.
7. Bake at 350°F for 23 minutes.Turn oven down to 250°F.
8. Remove logs from cookie sheet and cool for 10 minutes.
9. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
10. Turn biscotti over and bake another 15 minutes.
11. *Biscotti will still be soft but will harden as they cool.
|
|