Hostess With The Mostess

Banana Pecan Biscotti Spiked with Cinnamon & Cardamom


1 3/4 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 large very ripe banana, mashed

1 tablespoon vegetable oil

1 teaspoon vanilla extract

1 large egg

2 1/2 tablespoons 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, salt, cinnamon and cardamom. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans. Dough may be dry so use hands to combine.

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. With a serrated knife, 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.

*Adapted from Cooking Light