Pecan-White Chocolate Oat Biscotti

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
4. Reduce oven temperature to 325u0b0.
5. Cut each of the rolls diagonally into 10 slices. Place, cut sides down, on baking sheet. Bake at 325u0b0 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.

regular oats, flour, sugar, baking powder, salt, ground ginger, water, eggs, pecans, cooking spray, white chocolate baking chips, canola oil

Taken from www.myrecipes.com/recipe/pecan-white-chocolate-oat-biscotti (may not work)