Honey Nut Oat Biscotti

Recipe by Olha7397
YIELD: 30 cookies




  • 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 10 x 2 inch logs, smoothing surface with floured fingers.
  • Bake in 350 F.
  • 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 325 F.
  • ;bake for 25 to 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.) Makes 30 cookies.
  • VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
  • Canadian Living Per cookie: about 145 calories, 2 g.
  • protein, 6 g fat, 20 g carbohydrate.