Oh, I know, it has been a long time since I last posted. Please forgive me. And I will offer you a cookie...it is that kind of day. It's cold outside and you want an warm cup of Yorkshire Tea, thanks Liz Babbs, and the smell of fresh baked banana bread. Only, you don't want all those calories. This recipe lets you have it all.
Banana Biscotti
1 3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped, toasted pecans or walnuts
Mix above ingredients in one bowl,
Mix in a second bowl:
1/3 cup very ripe mashed banana ( 1, in my case)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
Mix the contents of the two bowls, dough will be sticky. Turn dough onto floured surface. Shape into two 9" long rolls with floured hands. Place rolls on a cookie sheet coated with cooking spray. Flatten to 1/2 " thick. Bake at 350 F for 23 minutes. Cool for 10 minutes. Cut each roll diagonally into 12 slices. Place slices cut side down on a baking sheet. Reduce oven temperature to 250 F and bake 15 minutes on each side . Cookies will harden as they cool.
1 biscotti is 72 calories, 2 grams of fat .4 grams fiber, 2 ww points, 4 syns.
I got this recipe years ago from Kristin Kinser, who nicknamed it eyeball biscotti after poking her eyeball with a pot handle when she went for her cookie sheet to make these! I hope you enjoy. I love them, but then, I do have loads of biscotti recipes that I love.
