Pecan-White Chocolate Oat Biscotti

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.

Yield:

20 biscotti (serving size: 1 biscotto)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Reduce oven temperature to 325°.

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.

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

Note:

Lorrie Corvin,

December 2006