Pecan -Chocolate Chip Oat Biscotti

Pecan -Chocolate Chip Oat Biscotti 

Okay, raise your hand if you knew that biscotti is a plural noun and that the singular is biscotto. You’ll notice I’m not raising my hand…… you learn something new every day.  But I wonder why we even need a singular form, since it might be impossible to eat just one of these cookies.  I cut mine smaller than the original recipe so I can have two without increasing the calories. Psychology at work.

These are really easy to make, in spite of the two step baking process. Mixing is not fussy, and after the first bake & slicing, all they ask is to be turned over halfway through the second bake so they’ll get crunchy on both sides.

These cookies will keep for up to one week in an airtight container. 

2 cups regular oats

3/4 cup all-purpose flour (about 3⅓ ounces)

3/4 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 teaspoon ground cinnamon

2 Tbl tablespoons water

2 large eggs, lightly beaten

⅓ cup chopped pecans

1/2 cup mini chocolate chips

Cooking spray

¼ cup chocolate chips

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 cinnamon 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 and mini chips.

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 1/4 chocolate chips and oil in a small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips melt; stir gently. Drizzle over biscotti. 

Yield:

20 biscotti (serving size: 1 biscotto).  

CALORIES 111(29% from fat); FAT 3.5g (sat 0.8g, mono 1.5g. poly 0.7g); PROTEIN 2.6g; CARB 18.2g: FIBER 1.1g; CHOL 21mg: IRON

0.8mg; SODIUM 117mg; CALC 41mg