1 3/4 cup unbleached white or whole-wheat flour
1 1/2 cup whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated fructose or sugar
1/2 cup non-hydrogenated shortening
1 ripe medium banana — mashed
2 tablespoons banana liqueur
2 teaspoons vanilla
2 tablespoons water
1 cup lightly toasted walnuts or pecans
Cooking Spray or oil
Preheat oven to 325′. 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′. 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.