Coconut-Oatmeal Biscotti

Name: Coconut-Oatmeal Biscotti
Ingredients: 1 cup Large Flake Quaker ® Oats; 1 cup flaked sweetened coconut; 1/2 cup chopped pecans, toasted; 1-3/4 cups all-purpose flour (about 7 3/4 ounces); 1=1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup packed brown sugar; 1/4 cup light coconut milk; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup white chocolate chips; Preheat oven to 350°.; Turn dough out onto a floured surface; knead lightly seven times with floured hands. Shape dough into a 15 x 3–inch log on a parchment paper–lined baking sheet; pat to 1‑inch thickness.; Bake at 350° for 30 minutes.; Remove roll from baking sheet; cool on a wire rack.; Cut roll diagonally into 18 (1/2‑inch) slices. Place, cut sides down, on baking sheet.; Reduce oven temperature to 325°; bake 18 minutes. Turn cookies over;; bake an additional 18 minutes (cookies will be slightly soft in centre but will harden as they cool).; Remove from baking sheet; cool completely on wire rack.; Place chips in a small microwave‑safe bowl; microwave at HIGH 30 seconds or until almost melted, stirring until smooth; spread evenly over tops of biscotti.

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Crunchy and crumbly, these biscotti are designed for dipping. Serve them with your favourite coffee or cappuccino and take on some serious down time.

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Ingredients

1 cup Large Flake Quaker ® Oats
1 cup flaked sweetened coconut
1/2 cup chopped pecans, toasted
1-3/4 cups all-purpose flour (about 7 3/4 ounces)
1=1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup light coconut milk
1 teaspoon vanilla extract
2 large eggs
1/2 cup white chocolate chips
Preheat oven to 350°.
Turn dough out onto a floured surface; knead lightly seven times with floured hands. Shape dough into a 15 x 3–inch log on a parchment paper–lined baking sheet; pat to 1‑inch thickness.
Bake at 350° for 30 minutes.
Remove roll from baking sheet; cool on a wire rack.
Cut roll diagonally into 18 (1/2‑inch) slices. Place, cut sides down, on baking sheet.
Reduce oven temperature to 325°; bake 18 minutes. Turn cookies over;
bake an additional 18 minutes (cookies will be slightly soft in centre but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Place chips in a small microwave‑safe bowl; microwave at HIGH 30 seconds or until almost melted, stirring until smooth; spread evenly over tops of biscotti.