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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.

Lorrie Corvin
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
20 biscotti (serving size: 1 biscotto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

111 calories; calories from fat 29%; fat 3.5g; saturated fat 0.8g; mono fat 1.5g; poly fat 0.7g; protein 2.6g; carbohydrates 18.2g; fiber 1.1g; cholesterol 21mg; iron 0.8mg; sodium 117mg; calcium 41mg.
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