It's almost Halloween and as much as I'd like to tell you that I have a cute & spooky creation to share with you, I just don't. Sorry. But, if you're looking for some inspiration check out this creation or this one.
Amazing, huh? Ok, back to me.
I love Halloween. I really do. Candy. Witches. Costumes. Pumpkins. ...all the best things in life. However, I have none of these for you today. Just some very unspooky Banana Pecan Biscotti. Though I've made banana biscotti before, I figured I'd try a new recipe just to shake things up. On a random side note, how lucky are Trick or Treaters out on the west coast? Growing up in the Midwest, I still remember being devastated because I had to trick or treat with a coat on and a scarf wrapped around my neck, clearly ruining my Strawberry Shortcake costume. It's still warm and sunny here so you can dress up as anything you want! I suppose kids here don't have sledding so it's an even trade.
For those of you who haven't made biscotti, it's an easy process though time consuming due to the long and slow baking process. It's fairly foolproof because if you overbake, you'll have hard cookies....which is sort of the point. :) All in all, it's wonderful to have biscotti to dunk in your morning tea or coffee and we can't get enough of these!
I added some extra spice (surprise, surprise) and cut the amount of pecans used in half. Sometimes biscotti are too nutty for my tastes. This was a delicious recipe with a mild, sophisticated taste. The Banana Bread Biscotti I baked awhile ago were more of a dessert, while these were a better accompaniment to a steamy cup of tea or coffee. The dough was a little dry, so make sure to measure your flour lightly. We also like our biscotti a little thick so we didn't quite end up with 2 dozen as the recipe calls for.
Today's the last day to enter the cookbook giveaway so get in while you can!
Banana Pecan Biscotti
Adapted from Cooking Light
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.