Banana Nut Biscotti

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Servings: 24 pieces

Ingredients:
1 3/4 cup all-purpose flour
1/2 granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (about 1 banana)
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup toasted pecans or walnuts

Instructions:
Preheat oven to 350 degrees F.

Coat cookie sheet with cooking spray; set aside.

In large bowl, whisk together flour, baking powder, sugar, and salt.

In medium bowl, combine mashed banana, oil, egg, and vanilla extract.

Pour banana mixture into dry mixture along with nuts, stir together.

Flour a working area, and turn dough out onto it.

Form two 7-inch logs about 2 inches in diameter.

Put logs onto prepared cookie sheet.

Bake for 25 minutes. Remove from oven and turn temperature down to 250 degrees F (121 degrees C).

Remove logs from cookie sheet and let cool 10 minutes.

Cut logs into 1/2-inch slices along the bias (at an angle), return slices to cookie sheet.

Bake biscotti for an additional 18-20 minutes.

Note: toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.

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