Banana-Pecan Biscotti

Great recipe for over-ripe bananas

• Ready In: 1 hr 33 mins
• Yields: 24 cookies

Ingredients

• 1  cup 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

Directions

1. Preheat oven to 350º.
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour, sugar, baking powder, and salt.
4. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).
5. Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands.
6. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.
7. Bake at 350º for 23 minutes.
8. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
9. Cut each roll diagonally into 12 (1/2-inch) slices.
10. Place slices, cut sides down, on baking sheet.
11. Reduce oven temperature to 250º; bake 15 minutes.
12. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool).
13. Remove from baking sheet; cool completely on wire racks.