Receta Honey: Honey Nut Oat Biscotti

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Raciónes: 12

Ingredientes

Cost per serving $0.76 view details

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.

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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%
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