Ginger Pecan Biscotti
| Yield: | 48 Servings |
| Categories: |
| 2 | c | All-purpose flour (leveled) |
| 1/2 | c | Old-fashioned oatmeal (uncooked) |
| 1/2 | c | Packed light brown sugar |
| 1/3 | c | Granulated sugar |
| 5 1/2 | ts | Ground ginger |
| 2 3/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 7 | tb | Chilled unsalted butter; cut into |
| 1/2 | Inch cubes | |
| 2 | lg | Eggs plus |
| 1 | lg | Egg yolk |
| 1 | tb | Vanilla extract |
| 2 | c | Lightly roasted pecans (see Note) |
| 1/2 | c | Finely chopped crystallized ginger |
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