Beat an egg lightly with a whisk. Add sugar and mix as if to melt.

Sift together the flour, baking powder, almond powder, cinnamon powder, etc., and mix with a spatula in a mixture of eggs and sugar.

Peel a banana and mash it with a fork. If the banana is not crushed finely, the part becomes soggy when the banana lump enters the dough, so mash it finely. Make sure there's no lumps. The banana that my mom bought was a huge banana, so half of it was about the size of a regular banana. A giant banana that makes you really full with just one bite.

Beat banana mashed in egg and flour mixture lightly.

When the banana and powder mix about 80%, add the whole almonds and knead thoroughly. Let it rest in the refrigerator for about an hour. If you stir-fry almonds in a non-greasy frying pan, it tastes more savory and delicious.

Pan wide and long on oven pan and bake at 180'c for 20 minutes. After baking, let cool in a cooling net.

Spray cold biscotti with water and cut it into 1cm thick using a bread knife. Biscotti, which contains ingredients such as whole almonds and other dried fruits, is often ruined because it breaks when cut. That happens to me a lot, too. When you cut biscotti, you have to cut it 2-3 times using a bread knife after applying enough water spray. It's easy to break if you cut it several times.

Place on oven pan again and bake back and forth at 170 degrees for 10 minutes to make crispy biscotti. Don't forget that you have to crush the banana well to get a crispy texture. Sometimes the banana was less crushed, but it tasted a little soggy. Other than that, I made good use of the taste of biscotti, which means "bake twice."