Honey Nut Oat Biscotti
Packed brown sugar
Quick-cooking rolled oats
Toasted chopped pecans
In bowl, beat butter with sugar until fluffy; beat in honey. Beat in
1 at a time; beat in vanilla. Mix together flour, rolled oats, pecans,
cinnamon, baking powder, baking soda and salt; stir into butter mixture
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
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
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]
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 3/4 cup and add 1/2 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"