Breakfast Biscotti

• 2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup sugar
• 2 eggs
• 1 fully ripe medium banana, mashed
• 1 tsp. vanilla
• 1-1/2 cups banana nut whole grain cereal flakes

1. Mix flour, baking soda and salt in small bowl.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Blend in eggs, banana and vanilla.
4. Gradually add flour mixture, beating well after each addition.
5. Stir in cereal.
6. Divide dough into 2 equal portions.
7. Shape dough into 2 (14x2-inch) logs on greased cookie sheet.
8. Bake at 325F for 30 minutes or until lightly browned.
9. Remove from cookie sheet.
10. Place on cutting board; cool 5 minutes.
11. Cut each log, using serrated knife, into diagonal slices about 3/4 inch thick.
12. Place slices upright on cookie sheet, 1/2 inch apart.
13. Bake 12 minutes or until slightly dry.
14. Remove from cookie sheet.
15. Cool on wire rack.
16. Store in tightly covered container.
17. Before serving, sprinkle with powdered sugar or drizzle with melted BAKER'S Semi-Sweet Chocolate, if desired.

flour, baking powder, salt, butter, sugar, eggs, fully, vanilla, banana nut

Taken from www.kraftrecipes.com/recipes/breakfast-biscotti-52898.aspx (may not work)