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Pecan-White Chocolate Oat Biscotti

Yield 20 biscotti (serving size: 1 biscotto)
Biscotti is the perfect excuse to enjoy a cookie with your morning coffee or tea. Made with pecans, white chocolate, and oats, these cookies will keep for one week.

Ingredients

  • 2 cups regular oats
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 tablespoons water
  • 2 large eggs, lightly beaten
  • 1/3 cup chopped pecans
  • Cooking spray
  • 1/4 cup white chocolate baking chips
  • 1 teaspoon canola oil

Nutrition Information

  • calories 111
  • caloriesfromfat 29 %
  • fat 3.5 g
  • satfat 0.8 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 18.2 g
  • fiber 1.1 g
  • cholesterol 21 mg
  • iron 0.8 mg
  • sodium 117 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place oats in a food processor; process until finely ground. Place ground oats in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, baking powder, salt, and ginger to oats; stir well with a whisk. Combine 2 tablespoons water and eggs; stir with a whisk. Add egg mixture to oat mixture, and stir well. Stir in pecans.

  3. Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into 2 (8-inch-long) rolls. Place rolls 3 inches apart on a baking sheet coated with cooking spray; pat to 1-inch thickness. Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

  4. Reduce oven temperature to 325°.

  5. Cut each of the rolls diagonally into 10 slices. Place, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will harden as they cool). Remove from baking sheet; cool completely on wire rack.

  6. Combine chips and oil in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips melt; stir gently. Drizzle over biscotti.