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@...

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