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Ingredientes
- 1/2 c. butter, softened
- 2/3 c. packed brown sugar
- 1/2 c. liquid honey
- 2 x Large eggs
- 2 tsp vanilla
- 2 1/2 c. all-purpose flour
- 1 c. quick-cooking rolled oats
- 1 c. toasted minced pecans
- 2 tsp cinnamon
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1/4 tsp salt
Direcciones
- In bowl, beat butter with sugar till fluffy; beat in honey. Beat in Large eggs, 1 at a time; beat in vanilla. Mix together flour, rolled oats, pecans, cinnamon, baking pwdr, baking soda and salt; stir into butter mix till 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 min or possibly till lightly browned. Let cold on pan for 5 min.
- 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 min or possibly till golden brown and almost hard to the touch. Remove to rack and let cold.
- [Cookies can be stored in airtight container for up to 1 week.] 30 cookies
- Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti.
- Reduce pecans to 3/4 c. and add in 1/2 c. minced dry apricots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 110 | 34% |
| Total Fat 12.66g | 16% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 251mg | 10% |
| Potassium 112mg | 3% |
| Total Carbs 49.29g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 23.95g | 16% |
| Protein 5.22g | 8% |
