They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.
Yield: 2 dozen (serving size: 1 biscotto)
Calories (without the chocolate on top): 72 (25% from fat)
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
Preheat oven to 350°.
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).
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.
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.
The glaze was made by combining in a microwaveable custard cup, 1/4 cup chocolate chips and 1 Tablespoon of shortening. I heated it for 30 seconds on full power and stirred until all of the chocolate was melted.
Note: I did not use a sprayed baking sheet but rather baked on a silicone pad.