Honey Nut Oat Biscotti Recipes

HONEY OAT BISCOTTI

Steps:

• Preheat oven to 375 F. (will be turned down to 300F. for second baking.)
• Cream butter.
• Beat in honey, eggs and vanilla.
• Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
• St into butter mixture. Stir in oats and nuts.
• On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.
• Bake at 375 F. for 12-15 minutes, or until lightly browned.
• Cool 5 minutes; remove to cutting board.
• Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300F., 25-30 minutes or until crisp throughout strip.

HONEY NUT & OAT BAR COOKIES

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9 inch baking pan.
• In large bowl, cream butter and brown sugar; beat in egg, milk & vanilla.
• Stir together flour, baking powder, soda, salt, cereal crumbs, and 1/4 cup walnuts.
• Add to creamed mixture, and mix just till blended. (Batter will be stiff).
• Spread evenly in pan.
• Sprinkle top with remaining 1/4 cup walnuts.
• Bake 15 to 20 minutes, or till toothpick tests clean, and top is lightly browned.
• Cool. Cut into bars.

HONEY NUT BRAN BISCOTTI

Steps:

• Preheat oven to 350°F and line cookie sheet with parchment paper.
• Combine all of the ingredients, except the pecans with an electric mixer.
• Dough will form a ball, but it is sticky.
• Add the pecans and combine with other mixture. (Here, I use dough hooks because of the consistency of the dough).
• With well floured hands turn dough out of bowl onto the cookie sheet.
• Pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
• Slightly flatten the log.
• Bake at 350°F for 30 minutes.
• Remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
• Place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
• Return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
• Return to the oven for 8 minutes.
• Remove and turn each slice over and return to the oven for an additional 8 minutes.
• The biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
• Leave the oven door ajar.
• Allow the biscotti to cool on a wire rack completely.
• Biscotti will keep a long time in an air tight container.

HONEY BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
• Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
• Beat in sugar and honey until smooth, then add eggs one at a time.
• Add vanilla and orange flower water and mix to thoroughly combine.
• Mix dry ingredients into the wet just until mixed.
• The dough should be stiff at this point.
• Stir in the orange zest and pistachios.
• Divide dough in half.
• On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
• Bake in the preheated oven for 20-25 minutes, until golden.
• Remove from the oven and transfer logs to a cutting board.
• Reduce oven to 325°F
• While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
• If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
• Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
• [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].