Recipe: Honey Oat Biscotti (with nuts and cinnamon)

HONEY OAT BISCOTTI

1/2 cup butter, softened
3/4 cup honey
2 eggs
1 tsp vanilla
2 cups flour
3 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups rolled oats, uncooked
1/2 cup nuts, chopped

Preheat oven to 375 degrees F (will be turned down to 300 F for second baking.) Grease a baking sheet.

Cream butter. Beat in honey, eggs and vanilla; set aside.

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 at 375 degrees F for 12-15 minutes or until lightly browned.

Set aside to cool 5 minutes. Reduce oven temperature to 300 degrees F.

Remove cooled logs to cutting board. Cut each log into 1/2-inch strips; place on cookie sheet, cut side down.

Bake at 300 degrees F for 25-30 minutes or until crisp throughout strips.

Makes 36 cookies
Source: Contra Costa Times newspaper, December 4, 1991