Honey: Honey Nut Oat Biscotti Recipe
Yield: 30 CookiesRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, softened
2/3 cup: Packed brown sugar,
1/2 cup: Liquid honey,
2: Eggs,
2 tsp: Vanilla,
2 1/2 cup: All-purpose flour,
1 cup: Quick-cooking rolled oats,
1 cup: Toasted chopped pecans,
2 tsp: Cinnamon,
1 tsp: Baking powder,
1/4 tsp: Baking soda,
1/4 tsp: Salt,
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 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: Its a Honey of a Country"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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: Its a Honey of a Country"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp