Honey: honey nut oat biscotti
30 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter, softened |
| ⅔ | cup | Packed brown sugar |
| ½ | cup | Liquid honey |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2½ | cup | All-purpose flour |
| 1 | cup | Quick-cooking rolled oats |
| 1 | cup | Toasted chopped pecans |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | week.] | |
Directions
In bowl, beat butter with sugar until fluffy; beat in honey. Beat in eggs, 1 at a time; beat in vanilla. Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened. On large greased baking sheet, spoon batter into two 10x2-inch logs, smoothing surface with floured fingers. Bake in 350F 180C oven for 30 minutes or until lightly browned. Let cool on pan for 5 minutes.
Transfer logs to cutting board; cut diagonally into ½-inch thick slices. Stand slices up, slightly apart, on baking sheet. Reduce heat to 325F 160C; bake for 25-30 minutes or until golden and almost firm to the touch. Remove to rack and let cool.
[Cookies can be stored in airtight container for up to 30 cookies for $6.24 CDN [Feb/95] Per cookie: 145 calories, 2 g protein, 6 g fat, 20 g carbohydrate Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti. Reduce pecans to ¾ cup and add ½ cup chopped dried apricots.
Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris "Easy Recipes: It's a Honey of a Country" [-=PAM=-] PA_Meadows@...