Banana Pistachio Biscotti

I try to catch everything today. After my daughter feeling well, than was my turn got sick too. Not feel well for almost a week. It's kind of hard, since I don't have any family member around me to help with "domestic matter" and especially with my little one, she doesn't like to go school . She said she just want to take care of me.. *aah.. so sweet*

And with a runny nose still.. every morning I still need to give her 'home schooling project' so she won't left behind even she is just pre-K student :)

And you think I stop baking and cooking ? :P - NO .. !! cooking and baking are my healing power :D

Banana Pistachio Biscotti

Ingredients
1 3/4 cups all-purpose flour

2 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 ripe-banana, mashed

1 tablespoon vegetable oil

1 teaspoon vanilla

2 eggyolks

1/2 cup pistachio

dark chocolate for dipping

Directions
Preheat oven to 350°F . Lightly grease your cookie sheet.

In bowl of your electric mixer (or with a hand mixer), beat the brown sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract

In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in banana, oil, and pistachio

Keep the dough in refrigerator for 10 minutes so will be easy to handle

Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky.

Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes then cut into about 3/4 inch (2 cm) , on the diagonal. slices and bake 15 minutes at 250°F. Turn in half way. Biscotti will still be soft but will harden as they cool.

Remove from oven and let cool. Dip into melted chocolate. Let cool Store in an airtight container.

Makes about 16 biscotti.