Banana Nut Biscotti

Preheat oven to 325 degrees F. Lightly spray or oil a baking sheet, or line with parchment paper or a nonstick mat.

In a large mixing bowl whisk together flours, baking soda, baking powder, and salt. In a blender or in a medium bowl with a wooden spoon, cream sweetener, shortening, and liqueur or vanilla and water. Blend or stir in stir in mashed banana.

Make a well in the dry ingredients, add banana mixture, and mix until incorporated. Stir in nuts. (Knead by hand if necessary.)

On a lightly floured board, divide dough in half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten to about I inch high. Bake for 30 minutes, or until lightly browned. Remove from oven and let cool completely.

Reset oven to 300 degrees F.

If you have one, lay a heat-proof rack or a pizza screen on a baking sheet. Slice cookies on the diagonal, about 1/2-inch wide. Place slices flat on rack, screen, or baking sheet and bake for 25 minutes. (If using a baking sheet alone, flip cookies over halfway through baking, for even browning.) Turn oven off, leaving cookies in the oven to get crisp while oven cools.

cook's notes

These cookies are good soft when baked once, or crispy when baked twice. Organic, non-hydrogenated shortening can be found in natural food stores.