Honey Nut Oat Biscotti

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.