Banana-Pecan Biscotti

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

Preparation

Preheat oven to 350°.

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).

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.

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.

Nutritional Information

Calories:

72 (25% from fat)

Fat:

2g (sat 0.3g,mono 1g,poly 0.6g)

Protein:

1.4g

Carbohydrate:

12.2g

Fiber:

0.4g

Cholesterol:

9mg

Iron:

0.5mg

Sodium:

44mg

Calcium:

15mg