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1
Grease baking sheet; set aside.
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2
Preheat oven to 350 degrees.
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3
Place oats in food processor; process until oats resemble coarse flour.
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4
Combine oats, flour, baking powder and salt in a large bowl.
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5
Stir in dates and pecans.
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6
Set aside.
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7
Whisk together honey, eggs and vanilla in a medium bowl.
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8
Add melted butter and orange peel.
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9
Stir egg mixture into oat mixture just until blended.
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10
Turn out dough onto lightly floured surface; flatten slightly.
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11
Knead until dough holds together, adding flour if necessary to prevent sticking.
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12
Divide dough into 3 equal pieces; roll each into a 9 x 1/2 inch log.
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13
Carefully transfer logs to prepared baking sheet, spacing about 2 inches apart.
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14
If dough cracks, pat back into shape.
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15
Bake logs 25-30 minutes or until lightly golden but still soft.
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16
Remove from oven.
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17
Reduce heat to 275 degrees.
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18
Let logs cool on baking sheet for 10 minutes.
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19
Trim ends using serrated knife.
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20
Slice logs on slight diagonal about 3/4 inch thick.
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21
Arrange biscotti on their sides on baking sheet.
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22
Return to oven and bake 15-20 minutes or until lighty golden.
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23
Turn biscotti over and bake 10-15 minutes longer.
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24
Remove to wire rack and cool completely.
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25
Brush individual biscotti with dry pasty brush to remove any crumbs.
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26
heat chocolate chips and shortening in small heavy saucepan over very low heat until melted and smooth.
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27
Dip half of each biscotti slice into melted chocolate, letting any excess run off.
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28
Place on prepared baking sheet.
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29
Let stand until set.
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30
Store between layers of waxed paper in airtight container.
