Esta es una exhibición prevé de cómo se va ver la receta de 'Honey: Honey Nut Oat Biscotti' imprimido.

Receta Honey: Honey Nut Oat Biscotti
by Global Cookbook

Honey: Honey Nut Oat Biscotti
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

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

  1. 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.
  2. 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.
  3. Transfer logs to cutting board; cut diagonally into 1/2-inch thick slices.
  4. 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.
  5. [Cookies can be stored in airtight container for up to 1 week.] 30 cookies
  6. Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti.
  7. Reduce pecans to 3/4 c. and add in 1/2 c. minced dry apricots.