Honey: Honey Nut Oat Biscotti

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - softened
2/3 cup	106g / 3.7oz	Packed brown sugar
1/2 cup	118ml	Liquid honey
2		Eggs
2 teaspoons	10ml	Vanilla
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 cup	62g / 2.2oz	Quick-cooking rolled oats
1 cup	146g / 5.1oz	Toasted chopped pecans
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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 1/2-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 1 week.] 30 cookies for $6.24 CDN [Feb/95]

Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti. Reduce pecans to 3/4 cup and add 1/2 cup chopped dried apricots.

Source:
Canadian Living magazine, Feb 95

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