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. ---------------------------------------------------------------------------
Nutrition
Ingredients
