Banana Pecan Biscotti Spiked with Cinnamon & Cardamom
Submitted By: Culinary Adventures of a New Wife
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
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