The following recipe was submitted by Lindsay of KM Stitchery.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup of olive oil or 1/4 cup butter substitute at room temperature
1 cup granulated sugar
1 banana or 1/3 cup of applesauce
2 tablespoons vanilla extract
1/2 cup finely chopped almonds
-Preheat oven to 350 degrees F. Lightly grease 1 large baking sheet. Better yet use parchment paper
-Combine the dry ingredients: flour, baking powder, and salt in a small bowl.
-In a large bowl, cream together the oil or butter substitute and sugar until fluffy.
-Add the banana or applesauce, mix well. Add the dry ingredients, and then add the vanilla extract and mix well.
-Fold in the chopped almonds.
-Scoop the batter from mixing bowl on to lightly greased baking sheet or parchment paper, into two mounds. Flour your hands and shape the batter/dough into two loave, shaped kinda like a football.
-Place in the top rack in the oven. Bake at 350 degrees until golden brown, about 40 minutes. Use a toothpick to test for doneness. Insert a toothpick in the center of one of the loaves, when you remove the toothpick, it should be dry. If it isn’t, return the loaves to the oven for about another 7 or 8 minutes.
-Remove the loaves from the oven ( they’ll look like two giant cookies) and let them cool completely on the sheet.
-Transfer the cookie loaves to a large cutting board and with a serrated knife cut/saw into 3/4-inch thick slices. Spread the cookies, laying them flat, on the baking sheet.
-Bake in the oven on the center rack for 20 minutes, turn the Biscotti over and return them to the oven for ten minutes, turn them over again and return them to the oven for five more minutes.
-Then remove from the oven and place on a wire rack to cool. (For Chocolate Biscotti add 1/3 cup of Hershey’s Special Dark Cocoa Powder and reduce the amount of flour by 1/3 cup.)