Title: Honey: Honey Nut Oat Biscotti
Categories: Cookies, Italian
Yield: 30 Cookies

1/2 c Butter, softened
2/3 c Packed brown sugar
1/2 c Liquid honey
2 Eggs
2 ts Vanilla
2 1/2 c All-purpose flour
1 c Quick-cooking rolled oats
1 c Toasted chopped pecans
2 ts Cinnamon
1 ts Baking powder
1/4 ts Baking soda
1/4 ts 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini