Pecan-White Chocolate Oat Biscotti

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Total Time
1hr 20mins
Prep
30 mins
Cook
50 mins

From Cooking Light December 2006

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°.
  2. Place oats in a food processor; process until finely ground. Place in a large bowl.
  3. Add flour, sugar, baking powder, salt, and ginger to oats; stir well with a whisk.
  4. Combine 2 tablespoons water and eggs; stir with a whisk.
  5. Add egg mixture to oat mixture, and stir well.
  6. Stir in pecans.
  7. Turn dough out onto a lightly floured surface; knead lightly 7 times.
  8. Shape dough into 2 (8-inch-long) rolls.
  9. Place rolls 3 inches apart on a baking sheet coated with cooking spray; flatten dough to 1 inch thick.
  10. Bake for 30 minutes.
  11. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
  12. Reduce oven temperature to 325°.
  13. Cut each of the rolls diagonally into 10 slices. Place, cut sides down, on baking sheet.
  14. Bake for 10 minutes.
  15. Turn cookies over; bake an additional 10 minutes (cookies will harden as they cool).
  16. Remove from baking sheet; cool completely on wire rack.
  17. Combine chips and oil in a small microwave-safe bowl.
  18. Microwave at high temperature 30 seconds or until chips melt; stir gently.
  19. Drizzle over biscotti.