Banana Pecan biscotti

Published on by inhel

This a delicious recipe of biscotti I found on cooking light. It is very healhy and delicious. Enjoy it with a coffe.


2 dozen (serving size: 1 biscotto)

  • 1 3/4  cups  all-purpose flour ( I added 1/4 cup 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 ( I put 1 tbsp)
  • 1  large egg
  • 1/3  cup  chopped pecans, toasted
  • Cooking spray

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.

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