Pecan-White Chocolate Oat Biscotti

From Cooking Light December 2006

• Ready In: 1 hr 20 mins
• Serves: 20

Ingredients

• 2  cups oats
• 3⁄4 cup flour
• 3⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 2  tablespoons water
• 2  eggs, lightly beaten
• 1⁄3 cup  chopped pecans
•  cooking spray
• 1⁄4 cup white chocolate chips
• 1  teaspoon canola oil

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.