Honey 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 BISCOTTI

Steps:

• 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 10 x 2 inch logs, smoothing surface with floured fingers.
• Bake in 350 F.
• 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 325 F.
• ;bake for 25 to 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.) Makes 30 cookies.
• VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
• Canadian Living Per cookie: about 145 calories, 2 g.
• protein, 6 g fat, 20 g carbohydrate.

HONEY ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment.
• Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside.
• Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine.
• Add honey-water and stir until all the ingredients are incorporated into a thick dough.
• Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs.
• Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it.
• After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife.
• Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry.
• If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom.
• Allow to cool in the pan and store in a tin or tightly closed container.
• (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).

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.].

HONEY OAT BISCUITS

Steps:

• Cream butter, sugar and honey until pale.
• Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture, stirring well.
• Roll tablespoonsful of mixture into balls.
• Place on greased oven tray and flatten with a floured fork.
• Bake at 180C for 15 minutes or until golden.
• Transfer to a rack to cool.