Banana Pecan Biscotti

---

From cooking light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) the biscotti are very small baby-finger" sized--probably how they earned a low calorie rating!"!

---

Steps

---

Preheat oven to 350f.

---

Lightly grease your cookie sheet.

---

Sift flour and baking powder into a bowl.

---

Add sugar and salt and stir together.

---

In another bowl combine all the wet ingredients: banana , oil , vanilla and egg.

---

Pour dry ingredients into wet ones along with pecans.

---

Stir together.

---

Flour a board and turn dough out onto it.

---

Form two 8-inch logs.

---

Put onto cookie sheet and pat down to 1 / 2 inch thickness.

---

Bake at 350f for 23 minutes.

---

Turn oven down to 250f.

---

Remove logs from cookie sheet and cool for 10 minutes.

---

Then cut into about 1 / 2 inch slices and bake 15 minutes at 250f.

---

Turn biscotti over and bake another 15 minutes.

---

Biscotti will still be soft but will harden as they cool.

---

Ingredients

---

all-purpose flour, white sugar, baking powder, salt, mashed banana, vegetable oil, vanilla, egg, pecans