In this recipe you grind the oatmeal up into a flour, making it great for picky eaters. You can use this trick in all of the recipes that follow, simply toast (350 degrees for 5 minutes), grind and go about your baking business, no one will be able to tell there is oatmeal in these cookies!
Spread out the oatmeal on a lined baking sheet and toast for 5 minutes in the oven then move to a food processor and grind down until as fine as flour. Cover the baking sheet with parchment paper and set aside.
In a medium bowl combine ground oatmeal, flour, baking powder, salt and lemon zest, set aside.
In a standing mixer or large bowl with a handheld mixer whisk the egg and sugar on medium until thick and pale about 5 minutes. Reduce to low and add in vanilla and lemon juice. Then add in the flour mixture slowly until all incorporated.
Move the dough to the prepared cookie sheet, with wet hands mold the dough into a one foot rectangle.
Bake until slightly browned around the edges, about 20 minutes. Remove from oven and let cool on baking tray for 10 minutes, but leave the oven on.
Move the large cookie to a cutting board, remove parchment carefully from bottom. Slice into 1/2 inch cookies and place back on tray cut sides up. Bake for 5 minutes, flip over and bake for another 5 minutes, they will crisp more as the cool.
Let the biscotti cool while you melt the white chocolate in a double boiler or in a heat safe bowl, microwaved in 10 second increments, stir constantly to avoid burning. Once the chocolate is melted, mix in oil (this will keep it from hardening while you work), then dip 1/3 of each biscotti cookie in the chocolate before placing on a sheet of wax paper, continue working on all the cookies, then move to the refrigerator for 30 minutes or until the chocolate hardens.
Notes
Each serving (1 cookie) has: 255 calories; 6 g fat; 3 g fiber; 3 g protein; 50 g carbohydrates