Honey Nut Oat Biscotti

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1/2 cup butter, softened
• 2/3 cup packed brown sugar
• 1/2 cup liquid honey
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 1 cup chopped pecans, toasted
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• 1 in bowl, beat butter with sugar until fluffy; beat in honey.
• 2 beat in eggs, 1 at a time; beat in vanilla.
• 3 mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
• 4 on large greased baking sheet, spoon batter into two 10 x 2 inch logs, smoothing surface with floured fingers.
• 5 bake in 350 f.
• 6 oven for 30 minutes or until lightly browned.
• 7 let cool on pan for 5 minutes.
• 8 transfer logs to cutting board; cut diagonally into 1/2 inch thick slices.
• 9 stand slices up, slightly apart, on baking sheet.
• 10 reduce heat to 325 f.
• 11 ;bake for 25 to 30 minutes or until golden and almost firm to the touch.
• 12 remove to rack and let cool.
• 13 (cookies can be stored in airtight container for up to 1 week.) makes 30 cookies.
• 14 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.
• 15 canadian living per cookie: about 145 calories, 2 g.
• 16 protein, 6 g fat, 20 g carbohydrate.