Honey Oat Biscotti
Yield
36 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¾ | cup |
honey
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
rolled oats
rolled |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 177 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
rolled oats
rolled |
|
| 118 | ml |
nuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Cream butter. Beat in honey, eggs and vanilla.
Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
Stir into butter mixture.
Stir in oats and nuts.
On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
Bake for 12 to 15 minutes, or until lightly browned.
Cool 5 minutes; remove to cutting board.
Cut each log into ½-inch strips; place on cookie sheet.
Bake at 300℉ (150℃), 25 to 30 minutes or until crisp throughout strip.
