Honey: Honey Nut Oat Biscotti
cookies
1/2 cup butter, softened
2/3 cup packed brown sugar
1/2 cup liquid honey
2 eggs
2 teaspoon vanilla
2 1/2 cup all-purpose flour
1 cup quick-cooking rolled oats
1 cup toasted chopped pecans
2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
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] 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" [-=PAM=-] PA_Meadows@msn.com
Yield: 30 cookies
