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Honey: honey nut oat biscotti
Artist: _
Categories: Biscotti, Cereals, Cookies & Bars, Desserts, Honey, Italian, Western European
Yield: 30
Rating: 0
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Ingredients:
1/2 cupButter, softened
2/3 cupPacked brown sugar
1/2 cupLiquid honey
2 Eggs
2 tspVanilla
2 1/2 cupAll-purpose flour
1 cupQuick-cooking rolled oats
1 cupToasted chopped pecans
2 tspCinnamon
1 tspBaking powder
1/4 tspBaking soda
1/4 tspSalt
Procedures:
1In bowl, beat butter with sugar until fluffy; beat in honey.
2Beat in eggs, 1 at a time; beat in vanilla.
3Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
4on large greased baking sheet, spoon batter into two 10x2-inch logs, smoothing surface with floured fingers.
5Bake in 350f 180c oven for 30 minutes or until lightly browned.
6Let cool on pan for 5 minutes.
7transfer logs to cutting board; cut diagonally into ?inch thick slices.
8Stand slices up, slightly apart, on baking sheet.
9Reduce heat to 325f 160c; bake for 25-30 minutes or until golden and almost firm to the touch.
10Remove to rack and let cool.
11[cookies can be stored in airtight container for up to 1 week.]
1230 cookies for $6.24 cdn [feb/95]
13per cookie: 145 calories, 2 g protein, 6 g fat, 20 g carbohydrate
14variation: honey nut apricot biscotti: a softer, less crunchy biscotti.
15Reduce pecans to ?cup and add ?cup chopped dried apricots.
 
 
 
 

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