Banana-Pecan Biscotti
Banana-Pecan Biscotti
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Chef's Note
“Great recipe for over-ripe bananas”
READY IN:1hr 33mins |
|
YIELD:24 cookies |
UNITS:US |
Ingredients Nutrition
- 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
- Preheat oven to 350º.
- 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 350º 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 250º; 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.
Banana-Pecan Biscotti