Guest guest Posted May 15, 1999 Report Share Posted May 15, 1999 * Exported from MasterCook * Banana-Pecan Biscotti Recipe By : Cooking Light, May 1999 Serving Size : 24 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups 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 Cooking spray 1. Preheat oven to 350ø. 2. 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). 3. 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. 4. Bake at 350ø 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 250ø; 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. Yield: 2 dozen (serving size: 1 biscotto). CALORIES 72 (25% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.4g; CARB 12.2g; FIBER 0.4g; CHOL 9mg; IRON 0.5mg; SODIUM 44mg; CALC 15mg Converted by MC_Buster. KES_14 May 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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