Pecan-White Chocolate Oat Biscotti

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon canola oil 
• 2 large eggs lightly beaten
• 3.3 ounces flour all-purpose
• 0.5 teaspoon ground ginger 
• 2 cups regular oats 
• 0.3 cup pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup chocolate baking chips white
• 0.8 cup sugar 
• 2 tablespoons water 

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Place oats in a food processor; process until finely ground.
3. Place ground oats in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add flour, sugar, baking powder, salt, and ginger to oats; stir well with a whisk.
5. Combine 2 tablespoons water and eggs; stir with a whisk.
6. Add egg mixture to oat mixture, and stir well. Stir in pecans.
7. Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into 2 (8-inch-long) rolls.
8. Place rolls 3 inches apart on a baking sheet coated with cooking spray; pat to 1-inch thickness.
9. Bake at 350 for 30 minutes.
10. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
11. Reduce oven temperature to 32
12. Cut each of the rolls diagonally into 10 slices.
13. Place, cut sides down, on baking sheet.
14. Bake at 325 for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will harden as they cool).
15. Remove from baking sheet; cool completely on wire rack.
16. Combine chips and oil in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips melt; stir gently.
17. Drizzle over biscotti.