Instructions: 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.] 30 cookies

Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti.

Reduce pecans to 3/4 cup and add 1/2 cup chopped dried apricots.

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