A delightful twist on the classic biscotti, featuring the natural sweetness of honey and the wholesome texture of oats.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, cream the butter until smooth.
Use room temperature butter for easier creaming.
Add the honey, eggs, and vanilla extract to the butter and mix until well combined.
Mix thoroughly to ensure the honey is evenly distributed.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Sift the dry ingredients for a smoother dough.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the biscotti tender.
Fold in the rolled oats.
Ensure the oats are evenly distributed throughout the dough.
Divide the dough into two portions and shape each into a log approximately 10 inches long and 3 inches wide on a greased baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs at 375°F (190°C) for 12-15 minutes until lightly golden.
Keep an eye on the logs to avoid overbaking.
Let the logs cool for 5 minutes, then transfer to a cutting board and slice into 1/2-inch thick pieces.
Use a serrated knife for cleaner cuts.
Arrange the slices on the baking sheet and bake at 300°F (150°C) for 25-30 minutes until crisp.
Flip the slices halfway through for even crispness.
Allow the biscotti to cool completely before serving.
Store in an airtight container to maintain freshness.
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