• Prep Time:
  • Cooking Time:
  • Serves: 30 Cookies

Honey: Honey Nut Oat Biscotti

  • Recipe Submitted by on

Category: Cookies, Italian

 Ingredients List

  • 1/2 c Butter, softened
  • 2/3 c Packed brown sugar
  • 1/2 c Liquid honey
  • 2 Eggs
  • 2 ts Vanilla
  • 2 1/2 c All-purpose flour
  • 1 c Quick-cooking rolled oats
  • 1 c Toasted chopped pecans
  • 2 ts Cinnamon
  • 1 ts Baking powder
  • 1/4 ts Baking soda
  • 1/4 ts Salt


In bowl, beat butter with sugar until fluffy; beat in honey. Beat in eggs,
1 at a time; beat in vanilla. Mix together flour, rolled oats, pecans,
cinnamon, baking powder, baking soda and salt; stir into butter mixture
until 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
minutes or until lightly browned. Let cool on pan for 5 minutes.

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 minutes or until golden and almost firm to the touch. Remove
to rack and let cool.

[Cookies can be stored in airtight container for up to 1 week.]

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