Sugar Free Teething Biscotti

• 1 ripe banana
• 1 tablespoon softened butter
• 1 egg yolk
• 34-1 cup flour (will depend on how large your banana is)

1. Mash the banana and yold together in a bowl until smooth.
2. Sift in the flour 1/4 cup at a time.
3. Mix after each flour additon until the dough comes away from the sides of the bowl.
4. Tip the dough on to a clean bench and knead briefly until smooth - add more flour if necessary.
5. With floured hands, shape dough into a 4 x 20 cm long log (1.5 x 8 inch).
6. Bake in a 170oC (375oF) oven for 15- 20 minutes.
7. Remove from oven and cool slightly.
8. With a large serrated knife slice every 5mm (1/8 inch I guess) and lay out on the same baking tray.
9. For larger slices diagonally slice the log.
10. Return to the oven for another 15-20 minutes until golden and hard.
11. Store in an airtight container for a week or feeeze.

banana, butter, egg yolk, flour

Taken from www.food.com/recipe/sugar-free-teething-biscotti-330432 (may not work)